Seared Scallops with Cauliflower Puree and Grapefruit Beurre Blanc

4 from 3 votes

Seared Scallops with Cauliflower Puree and Grapefruit Beurre Blanc

Sweet scallops sit on top of a cardamom scented cauliflower puree garnished with grapefruit supremes, grapefruit beurre blanc, sliced radish, sunflower shoots, and sliced almonds.

Course Main Course

Cuisine American

Keyword dairy-free, egg-free, main, nightshade-free, nut-free, scallop, scallops, seafood

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 535kcal

Author Jenny Ross

Ingredients

Cauliflower Puree

2 cups cauliflower 1 small head, cored and broken into florets
4 tablespoons butter or butter flavored coconut oil if dairy-free
1/2 cup chicken stock or vegetable stock if vegetarian
1/2 teaspoon salt or to taste
2 cardamom pods lightly crushed

Grapefruit Beurre Blanc

1/4 cup dry white wine
1 tablespoons white wine vinegar or rice wine vinegar
1/2 teaspoon grapefruit zest
1/4 cup grapefruit juice
1/2 tablespoon shallot minced
2 tablespoons heavy cream or 4 tablespoons coconut cream, if dairy-free
6 tablespoons unsalted butter room temperature, cut into 1/2-inch pieces, or 3 tablespoons solidified butter flavored coconut oil if dairy-free
1/4 teaspoon table salt

To Serve

3 tablespoons avocado oil
1 pound scallops
salt and pepper to taste
1/4 cup sliced almonds swap for sunflower seeds if nut-free
1/2 cup sunflower shoots
2 radishes sliced thin
1/2 grapefruit supremes 12 supremes

Get Recipe Ingredients

Instructions

For the Cauliflower Puree

Combine the cauliflower and butter in a large pot and pour chicken stock over.
Bring to a boil, uncovered and cook until there is almost no liquid left and the cauliflower is just beginning to caramelize (this is key for a good texture – too much liquid results in a runny puree), about 30 minutes on medium-high heat.
Using an immersion blender, puree the now soft cauliflower until completely smooth. You can also transfer everything to a traditional blender and puree.
Add salt and pepper to taste.

For the Grapefruit Beurre Blanc

Combine the wine, vinegar, zest, juice, and shallots to boil. Adjust heat to medium-high and reduce the volume by half, about 5 minutes. Add the cream and reduce by half again, another 3 minutes or so.
Strain this mixture through a fine sieve into a container and add two pieces of butter. Using an immersion blender. puree until smooth. With the blender running, continue adding butter, one piece at a time, until it is all incorporated. Adjust seasoning to taste. Keep in a warm place before serving.

For the Scallops

Dry the scallops well (this is crucial for getting a good sear). Salt them just before adding to the pan and sear scallops in a cast iron pan over high heat. The pan should be almost smoking. Cook on each side for about one minute, until golden.
Add the scallops to the plate and top with fresh herbs and radish slices. Serve immediately.

To Plate

Spoon cauliflower puree onto serving plates. Top with scallops then spoon beurre blanc over top and garnish with sunflower shoots, radishes, grapefruit supremes, and almond slices.

Nutrition