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Seared Scallops with Cauliflower Purée and Truffle Oil
Seared Scallops with Cauliflower Purée and Truffle Oil

Seared Scallops with Cauliflower Purée and Truffle Oil
A sophisticated dish featuring perfectly seared scallops paired with a creamy cauliflower purée, enhanced by the luxurious aroma of truffle oil.
Seared Scallops with Cauliflower Purée and Truffle Oil
Ingredients:
1
Servings
  • 8
    item
     scallop
  • 300
    g
     cauliflower
  • 1
    tbsp
     truffle oil
  • 20
    g
     butter
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 0.5
    item
     lemon
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Scallops with Cauliflower Purée and Truffle Oil
Instructions:
  1. Clean and pat dry the scallops. Season with salt and black pepper.
  2. In a large skillet, heat butter over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
  3. In the same skillet, add chopped shallot and minced garlic. Sauté until fragrant.
  4. Add cauliflower florets and cook until tender. Transfer to a blender and purée until smooth.
  5. Stir in truffle oil and season with salt and pepper to taste.
  6. Plate the cauliflower purée and top with seared scallops.
  7. Garnish with chopped parsley and a squeeze of lemon juice before serving.
Nutrition Per Serving 400 g Per 100g
Energy 550 kcal 138 kcal
Protein 40 g 10.0 g
Fibre 8 g 2.0 g
Salt 2 g 0.5 g
Sugar 5 g 1.3 g
Carbohydrates 20 g 5.0 g
Fat 35 g 8.8 g
  • 8
    item
     scallop
  • 300
    g
     cauliflower
  • 1
    tbsp
     truffle oil
  • 20
    g
     butter
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 0.5
    item
     lemon
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Clean and pat dry the scallops. Season with salt and black pepper.

In a large skillet, heat butter over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add chopped shallot and minced garlic. Sauté until fragrant.

Add cauliflower florets and cook until tender. Transfer to a blender and purée until smooth.

Stir in truffle oil and season with salt and pepper to taste.

Plate the cauliflower purée and top with seared scallops.

Garnish with chopped parsley and a squeeze of lemon juice before serving.

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