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Seared Scallops with Cauliflower Purée and Crispy Pancetta inspired by Aujourd'hui
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Inspired by Aujourd'hui

Seared Scallops with Cauliflower Purée and Crispy Pancetta

Appetizer
This refined appetizer features perfectly seared sea scallops with a golden-brown crust and a tender center. The scallops rest on a bed of silky cauliflower purée that provides a subtle, creamy backdrop. Crispy pancetta adds a salty contrast and textural element, while microgreens provide a fresh, peppery finish to this elegant first course.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 4

Ingredients

  • 12 large Sea scallops (U-10 size, dry-packed)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 head Cauliflower (Cut into florets (about 1 lb))
  • 1/4 cup Heavy cream
  • 3 tbsp Unsalted butter (Divided)
  • 2 cloves Garlic (Minced)
  • 4 oz Pancetta (Thinly sliced)
  • 2 tbsp Olive oil
  • 1 small Shallot (Minced)
  • 2 tbsp White wine (Dry)
  • 1/2 cup Chicken stock
  • 1/8 tsp Nutmeg (Freshly grated)
  • 1 tsp Lemon juice (Fresh)
  • 1 cup Microgreens (Mixed varieties)
  • 1 tsp Extra virgin olive oil (For drizzling)

Tools You'll Need

  • High-quality heavy-bottomed skillet
  • Blender
  • Fine-mesh sieve
  • Paper towels
  • Slotted spoon
  • Saucepan
  • Instant-read thermometer (optional)

Chef's Tip

For perfectly seared scallops, ensure they are completely dry before cooking and use a very hot pan. Resist the urge to move them once placed in the pan – they'll release naturally when a proper crust has formed.

Instructions

  1. Remove scallops from refrigerator 30 minutes before cooking. Pat very dry with paper towels.
  2. Remove side muscle from scallops if still attached. Season with salt and pepper just before cooking.
  3. For cauliflower purée, bring a pot of salted water to boil. Add cauliflower florets and cook until very tender, about 10-12 minutes.
  4. While cauliflower cooks, heat garlic and 1 tablespoon butter in a small saucepan until fragrant, about 1 minute. Add cream and warm gently.
  5. Drain cauliflower thoroughly, then transfer to a blender. Add warm cream mixture, salt, pepper, and nutmeg.
  6. Blend until completely smooth, about 2 minutes. Pass through a fine-mesh sieve for extra smoothness if desired.
  7. Keep purée warm while preparing other components. Adjust consistency with extra cream or stock if needed.
  8. Heat a small skillet over medium heat. Add pancetta slices in a single layer and cook until crisp, about 3-4 minutes per side.
  9. Transfer pancetta to paper towels to drain. Once cool, break into bite-sized pieces.
  10. Heat a large stainless steel or cast-iron skillet over high heat until very hot. Add olive oil.
  11. Place scallops in pan, leaving space between each. Sear without moving for 1 1/2 to 2 minutes until golden brown crust forms.
  12. Flip scallops and add 1 tablespoon butter. Cook 1-1 1/2 minutes more, basting with butter. Remove to a plate.
  13. In the same pan, reduce heat to medium and add shallots. Cook for 30 seconds until softened.
  14. Add white wine to deglaze, scraping up browned bits. Reduce by half.
  15. Add chicken stock and simmer until reduced and slightly thickened, about 2-3 minutes.
  16. Whisk in remaining 1 tablespoon butter and lemon juice. Season with salt and pepper.
  17. To serve, spread cauliflower purée on plates, top with scallops, drizzle with pan sauce, and garnish with crispy pancetta and microgreens.

Plating

Spread a smooth circle of cauliflower purée in the center of a warmed plate. Arrange 3 scallops on top, seared-side up. Scatter crispy pancetta pieces around and between the scallops. Drizzle the pan sauce over and around the scallops. Top with a small mound of microgreens and finish with a light drizzle of extra virgin olive oil.

Storage & Reheating

This dish is best served immediately after preparation. The cauliflower purée can be made up to 2 days ahead and refrigerated. Reheat gently with a splash of cream or stock before serving. Scallops do not reheat well and should be cooked just before serving.

About This Recipe

Seared scallops represent the pinnacle of refined seafood preparation, where simplicity and technique combine for elegant results. This dish pairs the naturally sweet scallops with creamy cauliflower for a subtle backdrop that allows the seafood to shine. The addition of crispy pancetta brings a savory contrast that complements the delicate flavors without overwhelming them.

How did it turn out?

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