Seared Scallops with Cauliflower Purée and Caper Butter
Golden on the outside, silky within — scallops are the sea's quiet luxury, needing little to shine. A velvety cauliflower purée and a bright caper-lemon butter transform this dish into a restaurant-worthy plate you can pull off on any weeknight.
Step by step preparation
Boil the cauliflower florets in well-salted water for 12–14 minutes until very tender. Drain well, reserving a little of the cooking water. Blend with 20 g of butter and the cream until completely smooth; add a tablespoon of cooking water if too thick. Season with salt and a pinch of white pepper. Keep warm.
Pat the scallops very dry with paper towels for at least 5 minutes — moisture is the enemy of a proper sear. Season with fine salt just before cooking, never ahead of time, to avoid drawing out moisture.
Heat a stainless steel or cast-iron pan over very high heat until it just begins to smoke. Add the olive oil and, once it shimmers, place the scallops with space between them. Cook undisturbed for 90 seconds until a deep golden crust forms. Flip and cook for another 60 seconds. The centre should remain pearlescent. Remove and keep warm.
In the same pan, reduce heat to medium and add the remaining 40 g of butter. Once it foams, add the capers and cook for 1 minute until they start to crisp. Remove from heat, add the juice of half the lemon and the zest, and stir, scraping up any fond from the bottom.
Spread a generous swoosh of cauliflower purée in the centre of each warmed plate using the back of a spoon. Arrange 3 scallops per person on top of the purée, seared side up. Spoon the caper butter generously over the scallops and purée.
Finish with a pinch of flaky salt, a little fresh lemon zest, and if available, a very thin drizzle of fruity olive oil. Serve immediately — scallops wait for no one.
