Indulge in a luxurious yet healthy meal with this recipe for Scallops over Cauliflower Mash. Sweet, tender scallops are seared to perfection and served atop a creamy cauliflower mash that’s a low-carb alternative to traditional mashed potatoes. This dish is elegant enough for a special occasion yet simple enough for a weeknight dinner. Let’s get started on creating this delightful and satisfying meal!
Ingredients
For the Cauliflower Mash:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream or milk
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Scallops:
- 1 pound large sea scallops
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions
- Prepare the Cauliflower Mash:
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes.
- Drain the cauliflower well and transfer to a food processor or blender.
- Add the butter, heavy cream or milk, and minced garlic to the cauliflower. Blend until smooth and creamy. If the mash is too thick, add a bit more cream or milk.
- Season with salt and pepper to taste. Set aside and keep warm.
- Prepare the Scallops:
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops, making sure not to overcrowd the pan.
- Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust and are opaque in the center. Avoid overcooking them.
- Remove the scallops from the skillet and set aside.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium and add the butter.
- Once the butter has melted, add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the fresh lemon juice and remove the skillet from the heat.
- Serve:
- To serve, spoon the cauliflower mash onto plates, spreading it out slightly.
- Place the seared scallops on top of the cauliflower mash.
- Drizzle the garlic butter sauce over the scallops and garnish with fresh parsley.
- Serve immediately with lemon wedges on the side.
How to Prepare
This dish is all about letting the natural flavors of the scallops and cauliflower shine. The key to perfectly seared scallops is to ensure they are thoroughly dried before cooking and to avoid moving them around in the pan so they can develop that beautiful crust. The creamy cauliflower mash serves as a velvety, slightly garlicky base that complements the sweetness of the scallops. The garlic butter sauce adds a rich, tangy finish that ties everything together.
Preparation Time
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Servings
This recipe serves 4 people.
FAQs
- Can I use frozen scallops?
- Yes, just make sure they are fully thawed and patted dry before cooking to ensure a good sear.
- What can I serve with this dish?
- A simple green salad, roasted asparagus, or sautéed spinach would complement this dish nicely.
- Can I make the cauliflower mash ahead of time?
- Yes, you can prepare the cauliflower mash up to a day in advance. Reheat gently on the stove or in the microwave before serving.
- How do I avoid overcooking the scallops?
- Keep a close eye on the scallops as they cook. They only need a few minutes per side. Look for an opaque center and a golden crust as signs they are done.
- Can I substitute the cauliflower with something else?
- If you prefer, you can use mashed potatoes, parsnips, or even sweet potatoes as a base instead of cauliflower.