Seared Scallops with Cauliflower Puree


This is a simple yet elegant dish that is perfect for a special occasion. Seared scallops are served on a bed of cauliflower puree, with a drizzle of olive oil and a sprinkle of fresh thyme leaves.


– 6 large scallops
– 1/2 head of cauliflower, chopped
– 1 garlic clove, minced
– 1/4 cup (60 ml) olive oil
– 1/4 cup (60 ml) water
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon fresh thyme leaves


1. Preheat oven to 200C/400F.

2. In a food processor, combine the cauliflower, garlic, olive oil, water, salt and pepper. Puree until completely smooth.

3. Place the scallops on a baking sheet and roast in the oven for 8-10 minutes, until just cooked through.

4. To serve, spoon the cauliflower puree onto plates and top with the seared scallops. Drizzle with a little extra olive oil and sprinkle with fresh thyme leaves.

Potential changes & improvements

– Try using different herbs in the cauliflower puree, such as rosemary or sage.
– For a more substantial meal, add some cooked bacon or pancetta to the puree.
– Use a different type of oil in the puree, such as avocado oil or coconut oil.

What other food it works well with

– This dish would also be good with roasted chicken or fish.
– If you want a vegetarian option, try it with roasted vegetables such as sweet potatoes, carrots or parsnips.

Common Mistakes

– One common mistake is to overcook the scallops. They should only be in the oven for 8-10 minutes, otherwise they will become tough and rubbery.
– Another mistake is to not puree the cauliflower mixture enough. If it is still chunky, it will be difficult to eat and won’t have the same smooth, creamy texture.

Nutritional Information

– 6 scallops: calories 210, fat 11 g, saturates 2 g, carbs 6 g, sugars 3 g, fibre 2 g, protein 23 g, salt 0.9 g


– Shellfish
– Olive oil
– Thyme

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