Sauté Scallops with Cauliflower Sauce

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October 8, 2015

The sweetness of the delicately pan-seared scallops is finely balanced by the refined mussel broth.Wine Pairing - Chateau Burgozone Sauvignon Blanc 2012 - The aroma is fresh, saturated, powerful and complex. The fresh fragrances of green grass and tender citrus are very well blended.


4 servings

8 medium size fresh scallops

extra virgin olive oil for cooking

salt and freshly ground black pepper to taste

1 lbs cauliflower

1 leek, white part only, diced

1 shallot, diced

1 cup vegetable broth

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper


1In a large sauté pan over medium heat sauté the cauliflower with leeks and the ginger with 2 tablespoons olive oil until soft, about 5 minutes. Add the vegetable broth, just about to cover the asparagus, 1 cup, and let it simmer for another 10 minutes.

2Transfer the mixture to a Vitamix Blender.

3Secure the lid. Turn machine on High, 10 for 20 seconds or until the mixture is incredible smooth and creamy.

4Lightly season the scallops with salt and freshly ground black pepper to taste. Heat I tablespoon olive oil over medium heat in a sauté pan and add the scallops. Cook each side for 3-4 minutes, depending of the size of it. Don’t overcook it. The inside of the scallop has to be slightly transparent and soft.

5Serve the scallops over creamy cauliflower sauce. Sprinkle some cayenne.


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