Scallop Creamed Cauliflower Recipes

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SEARED SCALLOPS WITH CAULIFLOWER PUREE WITH WALNUT BUTTER



Seared Scallops with Cauliflower Puree with Walnut Butter image

Easy Fine Dining! These Seared Scallops with Cauliflower Puree are perfect for a Valentine's dinner or a romantic date night at home. It looks sensational but really is so simple to make, plus it is naturally gluten free, low carb and Keto friendly. You can serve it as a main course or an appetizer, plus the cauliflower puree can be made in advance! Treat someone you love this Valentine's Day with a restaurant style seared scallop dinner!

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 10

3 cups chopped cauliflower
3 cup vegetable stock
1 tbsp butter
6 dry scallops (- see note 1)
1 tbsp olive oil
salt
3 tbsp butter
2 tbsp walnut pieces
1 1/2 tsp pomegranate arils/seeds - optional
fresh oregano/parsley - for garnish

Steps:

  • Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft.
  • Drain the cauliflower well, reserving the cooking liquid.
  • Puree the cauliflower using either a handheld immersion blender, food processor or blender. Adding in a little cooking liquid until you have a constancy that you like.
  • Season to taste and either divide it up between two covered plates or set aside until needed. (see note 2)
  • First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
  • Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
  • Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o'clock and working around the outside of the pan.
  • Cook the scallops for 90 seconds on one side.
  • Turn the heat off under the pan and add the butter and walnuts to the fry pan.
  • Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops. (see note 3)
  • Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
  • Garnish with pomegranate arils and chopped oregano/parsley.
  • Serve immediately.

Nutrition Facts : Calories 422 kcal, Carbohydrate 15 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 1836 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SCALLOPS WITH CURRIED CAULIFLOWER



Scallops with Curried Cauliflower image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head cauliflower, cut into florets
1 red onion, cut into 1/2-inch wedges
5 tablespoons extra-virgin olive oil
Kosher salt
2 cloves garlic, grated
1 tablespoon curry powder
1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed
1/3 cup golden raisins
1/4 cup roasted salted cashews
1/2 cup fresh cilantro
1/2 cup plain low-fat yogurt
Lime wedges, for serving

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
  • Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS



Sea Scallops With Cider Glaze and Cauliflower Two Ways image

Provided by Floyd Cardoz

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 21

3 cups fresh apple cider
1 teaspoon minced shallots
1 teaspoon minced ginger
1/2 inch piece dried pasilla or chipotle chile pepper
3 tablespoons apple cider vinegar
2 tablespoons canola oil
1 teaspoon minced ginger
2 tablespoon sliced shallots
3 cups stalks and stems from cauliflowers and broccoli
2 cups chicken or vegetable stock
1/2 teaspoon Aleppo pepper flakes or hot red pepper flakes
1/2 teaspoon ground cumin
2 tablespoons canola oil
3 cups cauliflower, cut into 1 1/2-inch florets
3 cups Romanesco broccoli, purple cauliflower or other broccoli, cut into 1 1/2-inch florets
1 cup thinly sliced red onion
1 small sprig rosemary
1 teaspoon minced ginger
2 sprigs thyme
20 large sea scallops
1/4 cup canola oil

Steps:

  • For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
  • For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
  • For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
  • For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
  • Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 27 grams, Carbohydrate 50 grams, Fat 31 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1944 milligrams, Sugar 27 grams, TransFat 0 grams

CREAMED CAULIFLOWER



Creamed Cauliflower image

This is a Hungarian recipe from my mother. It's easy to make and flavorful.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter
Minced fresh parsley, optional

Steps:

  • Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. , Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs., Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

SEARED SCALLOPS WITH CAULIFLOWER PUREE



Seared Scallops with Cauliflower Puree image

These Seared Scallops on Cauliflower Puree are a great 30-minute meal when you want to impress. The scallops are seared until they form a golden crust and served on a creamy cauliflower puree with a simple sauce and crispy bacon.

Provided by Every Last Bite

Categories     Dairy Free     Gluten Free     Grain Free     Keto     Nut Free     Paleo     Specific Carbohydrate Diet Legal     Whole30

Time 30m

Number Of Ingredients 12

4 cups roughly chopped cauliflower ((approx 1/4 inch sized pieces))
2 tbsp butter or ghee
2 cups almond milk
2 cloves crushed garlic
1/2 tsp salt
4 strips bacon
1 pound large scallops ((muscle removed))
1 tbsp butter or ghee
1/3 cup chicken stock
1/2 tbsp white wine vinegar
1/2 tsp pepper
1 tbsp chopped fresh parsley

Steps:

  • Heat the ghee/butter in a large non stick skillet on medium high heat. Add in the garlic and cook for 10 seconds before adding in the cauliflower. Leave the cauliflower to cook for 8 minutes, stirring every few minutes until its golden in colour.
  • While the cauliflower is cooking, in another skillet cook 4 strips bacon until crispy. Once the bacon is crisp, chop it into small pieces and set aside. Leave any bacon fat in the pan.
  • Once the cauliflower is evenly golden in colour, pour in the almond milk, season with salt and leave to simmer for 10 minutes until all of the liquid has evaporated. Once all of the liquid has evaporated add the cauliflower to a blender and blend until completely smooth. Transfer the puree back to the pan to keep warm while you finish the scallops.
  • Pat the scallops dry with a paper towel, season them on both sides with salt and pepper and place them in the skillet with the bacon fat. Leave them to cook on medium high heat for 2 minutes until a golden crust has formed and then flip and cook for another 2 minutes on the other side. Once the scallops are seared on both sides, transfer them to a plate.
  • Add the ghee/butter to the pan and once it has melted, pour in the chicken stock and white wine vinegar. Increase the heat to high and leave to simmer for approximately 4 minutes until the sauce has begun to reduce and turns cloudy in colour and then stir in the parsley and pepper.
  • Return the scallops to the pan, spoon the sauce overtop and let them rest for just 30 seconds in the pan to heat through. To serve, portion the cauliflower puree between 4 plates, top with the scallops and drizzle the sauce overtop, finally sprinkle the chopped bacon over each plate.

Nutrition Facts : Calories 235 kcal, Carbohydrate 10 g, Protein 17 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 936 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY CAULIFLOWER



Creamy Cauliflower image

The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5-7 servings.

Number Of Ingredients 10

1 medium head cauliflower (about 1-1/2 pounds), broken into florets
2 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMED CAULIFLOWER



Creamed Cauliflower image

This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.

Provided by hillary625

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower, cut into bite-sized florets
3 cups milk
¼ cup butter
2 tablespoons cornstarch
½ cup cold water
salt and pepper to taste

Steps:

  • Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
  • Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g

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Rate this Pan Seared Scallops With Cauliflower and Balsamic Syrup recipe with 4 fresh sea scallops (each 2–3 oz), 2 cups cauliflower florets, 1/4 cup cream, 1 tbsp extra virgin olive oil, 1 1/2 tbsp butter, 2 tbsp toasted slivered almonds, 2 tbsp capers, 2 tbsp golden raisins, 1 tbsp chopped parsley, 1/2 cup balsamic vinegar (buy the best quality you can), salt and pepper
From foodnewsnews.com


SEARED SCALLOPS WITH CAVIAR, CREAMY CAULIFLOWER PUREE AND DILL OIL
Directions. To make the cauliflower puree, bring a pot of salted water to the boil. Add cauliflower florets and boil for 10-12 minutes. Drain and add back to the pot.
From more.ctv.ca


CREAMY GARLIC SCALLOPS (WHOLE30 + KETO) - HEALTHY LITTLE PEACH
2020-06-13 Pat the scallops dry with paper towel. Season both sides of the scallops with salt & pepper. Heat a large skillet over medium/high heat with olive oil until sizzling. Add the scallops in a single layer without over crowding and cook them for 2-3 minutes on each side (Make sure each side has a golden crust).
From healthylittlepeach.com


CREAMY GARLIC SCALLOPS - CAFE DELITES
2020-12-15 Remove from skillet and transfer to a plate. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute). Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half.
From cafedelites.com


SCALLOP RECIPE: SEARED SCALLOPS ON CAULIFLOWER PUREE WITH …
2021-01-27 Heat a cast iron pan until hot. Mix the flour, cornmeal and salt. Dust the scallops on both sides with the mixture. Add the oil to the hot pan and swirl. Add the scallops the pan and cook on each side for three minutes until just done. Serve the scallops on top of the puree, sprinkle with the pomegranate seeds..
From bookscookslooks.com


SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
2022-01-27 Preheat oven to 400 degrees F. Place cauliflower florets and garlic cloves in a single layer on a sheet pan, tossing with olive oil, salt and pepper. Roast for 20 minutes or until golden brown. Meanwhile heat olive oil and butter (or ghee) in a large skillet or cast iron pan on medium high heat.
From thedizzycook.com


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