Seared Scallops and Cauliflower Basil Puree

In a place as of late of trying to snazz up the usual recipes, I take to Instagram. My feed is constantly flooded with delicious new meals I have yet to try and in an effort to get through some bookmarked recipes, this is the wild card chosen for tonight. This seared scallops and cauliflower basil puree has been adapted slightly to fit our families likes and needs. We love getting our scallops from Costco as they are fresh and a wonderful deal for two pounds!

Seared Scallops and Cauliflower Basil Puree

Ingredients

Cauliflower Basil Puree

• 1 Tbsp olive oil
• 1 medium onion, diced
• 1/2 tsp sea salt
• 6 garlic cloves, roughly chopped
• 1 lb. head of cauliflower, trimmed + cut into florets
• 1 cup heavy cream
• freshly cracked black pepper, to taste
• 1/4 cup tightly packed fresh basil leaves
  

Olives

• ½ cup diced, mixed pitted olives
• 2 tbsp chiffonade fresh basil
• 1 tsp lemon zest

Toasted Almonds & Seared Scallops

• 1 tbsp butter
• ½ cup sliced almonds
• olive oil, as needed
• 2 lb sea scallops, side muscle removed
• 4 tbsp butter
• 2 tsp honey
• 1 lemon, juiced
• flaky sea salt

Prepare

1. First, pat the scallops dry with paper towels and let them sit at room temperature for about 15 minutes.
   For the whipped cauliflower, heat a 10” stainless steel skillet (with 2-3” sides) over medium heat.

PUREE

1. Next, add enough olive oil to coat the bottom. Once hot, add the onion and a good pinch of salt. Cook for about 8 minutes, stirring often. Stir in the garlic and cook for another minute.
2. Then add the cauliflower florets, heavy cream, and a few cracks of black pepper. Stir well and bring the cream to a simmer. Reduce the heat to medium-low and cover the skillet. Gently simmer for about 20 minutes, or until the cauliflower is tender.

OLIVES

1. Meanwhile, for the olive topping, combine the olives, basil, lemon zest, and a drizzle of olive oil in a small bowl. Toss to combine and set aside.

ALMONDS

1. For the almonds & scallops, heat a 12” stainless steel skillet over medium heat. Add 1 tablespoon of butter. Once melted, add the almonds. Toast for just a couple of minutes until golden brown, stirring often (watch closely so they don’t burn). Transfer the almonds to a plate and season with a pinch of salt.

SCALLOPS

1. Wipe out the skillet and return it to medium-high heat. Add enough neutral oil to coat the bottom of the skillet. Once hot, place half of the scallops into the skillet. Cook, undisturbed, for 3-4 minutes until a golden crust forms. Flip the scallops and cook for just another minute or so. Transfer them to a plate and repeat with the remaining scallops.
2. Carefully pour the oil out of the skillet. Add the remaining 4 tablespoons of butter over medium-low heat. Once melted, whisk in the honey and lemon juice. Simmer for 2 minutes or so.
3. Meanwhile, finish the cauliflower by stirring in the basil. Transfer the mixture to a blender and blend for 90 seconds until creamy. Season with salt to taste.

ASSEMBLE

1. Add the scallops to the sauce. Plate the dish by spreading the whipped cauliflower onto a plate.
2. Arrange the scallops with a drizzle of sauce. Add the olives and almonds over top.
3. Finally, finish with flaky sea salt and cracked black pepper.