Ingredients (serves 2)
6–8 large sea scallops, patted very dry
Salt + cracked black pepper
1 tbsp olive oil
1 tbsp butter
2 cups cauliflower florets
1 small garlic clove (optional)
2–4 tbsp cream or milk (or a splash of stock)
Lemon Balsamic Pearls (to finish)
Optional: chives or microgreens
Method
- Make the purée: Simmer cauliflower (and garlic, if using) in salted water until very tender, 10–12 min. Drain well, then blend with cream/milk until silky. Season with salt and pepper. Keep warm.
- Sear the scallops: Season scallops. Heat a pan on high until hot, add olive oil. Sear scallops 1½–2 min per side until deeply golden (don’t move them while they crust).
- Butter baste: Add butter, tilt the pan, and spoon the foaming butter over scallops for 20–30 sec.
- Plate + pop: Spoon cauliflower purée onto plates, top with scallops, then finish generously with Lemon Balsamic Pearls for bright citrus bursts. Garnish if you like.
Punchy tip
Dry scallops = golden scallops. Pat them dry, then pat them dry again.
🏺 Ready to try Sticky Balsamic Pearls?
Australia's most awarded balsamic — handcrafted in small batches. Free shipping on orders over $75.
Shop Pearls Now →