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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add steamed cauliflower, parmesan, chicken stock, and a pinch each of salt and pepper to a blender.
Blend until smooth. Set aside, covered, to keep warm.
Add butter and capers to a pan over medium heat.
Cook until the butter browns and the capers fry and crack apart, about 3 to 4 minutes. Set aside.
Pat the scallops very dry with paper towels until they feel tacky to the touch.
Season the scallops with salt and pepper on both sides.
Heat a cast iron skillet with neutral oil until ripping hot.
Add the scallops and sear for 90 seconds without moving them.
Flip and cook for 60 seconds more, then remove from the pan.
Spoon the cauliflower puree onto each plate and smear with the back of a spoon. Top with 3 scallops and spoon the caper brown butter over.
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Pat the scallops very dry - three layers of paper towel, pressing - until the surface feels tacky to the touch for a golden crust.
90 seconds on the first side for a deep golden crust, then 60 seconds after the flip. They should feel barely firm with a little give, not bouncy.
If the scallops will not sear, it is almost always due to wet scallops, a pan that is not hot enough, or a crowded pan.
The cauliflower puree can be made up to 2 days ahead and reheats beautifully on the stovetop with a splash of stock to loosen it.
Use dry (dry-packed) sea scallops - avoid wet scallops treated with phosphates, they refuse to brown.
How do I ensure a golden crust on the scallops?
Pat the scallops very dry with paper towels until they feel tacky to the touch and ensure the pan is ripping hot.
Can I make the cauliflower puree ahead of time?
Yes, the cauliflower puree can be made up to 2 days ahead and reheats beautifully with a splash of stock.
What can I use instead of parmesan?
Grana Padano or Pecorino Romano can replace parmesan. Pecorino is saltier, so adjust the added salt.
What should I do if my scallops won't sear?
Ensure the scallops are dry, the pan is hot enough, and there is space between each scallop in the pan.
Can I freeze the cauliflower puree?
Yes, the puree freezes up to 1 month. Thaw and re-blend with a little stock before serving.
