Seared Scallops with Cauliflower Puree Recipe (2024)

I listened to the other reviews and used milk instead of water& chicken broth for the cauliflower purée, and it was delicious! Highly recommend adding 1/2 cup shredded mozzarella cheese and 1 tbsp of dried parsley to add some flavor. It was so creamy!

Thank you BessCooksDinner! I made the side dish in the photo (but using basil vs. tarragon) and the whole meal was fantastic. I wish scallops weren't so expensive - I'd have this a lot more often. I also rinsed, patted dry, refrigerated the scallops prior to cooking to get a nice crust/color. I cooked more like 4-5 minutes each side. Watch them carefully or they'll get tough. Great meal; excellent presentation.

I should have read the reviews. The purée was basically soup and I used more than the 2 cups of cauliflower. It also didn't have much flavor. Overall this was a disappointment.

Excellent. Will definitely make again but will dry the scallops more so not to get the water when searing. The cauliflower purée was delicious. I will make in place of mash potatoes anytime!

Very good. Made to recipe except subbed skim milk for the broth (couldn't see opening a package for 1/2cup). To dry scallops, we use a tip from an old CL review -- rinse the scallops clean, pat dry, put on plate and into the fridge for 15-20min, turn over, pat dry & back in fridge for another 15-20min -- this air-drying gives you a restaurant-quality sear.

Very good. Will make again!

Great dish. From CL website - Serve with Tarragon Carrots and Peas: Place 1 cup sugar snap peas and 1/3 cup water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add 1 cup matchstick-cut carrot and 1-1/2 teaspoons butter; cover and cook 2 minutes. Stir in 1 teaspoon chopped tarragon, 1-1/2 teaspoons Dijon mustard, 1 teaspoon cider vinegar, and 1/8 teaspoon salt. Yield: 4 servings. CALORIES 41; FAT 1.5g (sat 0.9g); SODIUM 150mg

This recipe made my husband fall in love with me all over again.

Delish!!!!!!

Made exactly as recipe is written and was great! Will definitely make again.

I have been wanting a recipe for a lower caloric cauliflower puree. This was great!!! My husband HATES cauliflower. So I didn't tell him. :) He asked what was in the puree....I said potatoes and something else. He said it was good. Then I told him it was cauliflower...he then said, well I wouldn't want to have it too much. MY OPINION? Thought it was easy and tasted great!!!! I loved it!! Scallops has to be one of my favorite foods!!

reading reviews I noticed several was wanting the recipe for the tarragon carrots and peas that are showed in the picture with the scallops - if you look right below the recipe under "you might also like" there it is - bam.....picture and all.. Great recipe....

I made this recipe 2 years ago for my husbands birthday and have made several times since! I use 1 cup chicken broth to 1/2 c water and usually go heavy on the veggies. For the scallops, I have made several times this way for people and always a hit! When I've tried variations, we always wonder why after. It is key to get dry scallops well (change out paper towels, place on top too), other wise the pan fills with liquid. Love the snap pea and carrot side! Also great with sauteed brussel sprout leaves or roasted asparagus!!!

I thought this was a delicious recipe. I cut up a whole small head of cauliflower(about 3 cups) and 2small potatoes and used the amount of liquid called for in the recipe. I didn't add all of the liquid to the blender just what was needed to get it to purée. I will make this again, it was easy and tasty!

Can't leave a recipe alone! I cooked the cauliflower in as little water as possible to steam, rather than boil, then drained. I used leftover garlic mashed potatoes and thinned the mixture with some chicken broth. I also added a judicious palmful of grated Parmesan cheese to the puree. As for the scallops, I used Lawry's lemon-pepper instead of salt & pepper. The crushed red pepper flakes made the dish POP! I highly recommend the suggested peas & carrots with tarragon, as well.

Scallops are underrated. This is an easy dish to make.

I thought this was delicious and very fast to make! I think the simple seasoning of the scallop and the slight sweetness of the tarragon vegetables suggested were a nice balance to the kick of the cauliflower puree. I made this twice and the first time I followed others suggestions and drained some of the liquid before adding it to the food processor. I think it turned out much better that way and will continue to do that from now on.

Yum! This was delicious! I made it using low sodium vegetable broth instead of chicken but that was the only change I made. The puree was great and I thought it complimented the scallops really well. I wish I had read the reviews beforehand (like I usually do) so I would have drained most of the water before putting everything in the blender. The puree was a little runny but it still tasted great. Next time, though, I'll be draining it! My only beef with the dish was the scallops weren't so flavorful. They were good but nothing special. I wonder if next time I can marinate them or something..not sure. Regardless, I'll be making this again and again and again!

This was great, quick, and easy. I added some smoked paprika to the scallops, which was a good pairing with the red pepper in the cauliflower puree. Will definitely make again!

This was fabulous! The sauce on the tarragon peas and carrots tasted very much like a lightened bearnaisse, I plan to use it as such, and thicken with a cornstarch slurry. I did think the puree was a little thin, but I stole the idea, and used the remaining cauliflower in mashed potatoes, my Dad had no clue! Great way to sneak an extra veg into picky eaters. We actually made the peas and carrots twice, they were so good, and a change of pace.

Really liked the cauliflower puree! Will definitely make again :oD

I think the scallops could have used a bit more flavor, but my family and I enjoyed the cauliflower puree. Very clean, creamy taste with a slight kick. It was delish.

Delicious recipe but don't drain too much of the liquid off the cauliflower/potato before blending or you will end up with glue (like I did!). Flavor was excellent but texture was too thick and gooey...keeping a bit more of the broth/water would have been better.

An excellent recipe, but one *does* need to drain much of the liquid from the veggies before blending. I used coarsley ground extra bold black pepper from Penzey's and truffle infused sea salt to season the scallops before searing them.

The cauliflower puree wasn't the best-next time will dress it up with some more spices. The scallops were great though!

This should be called "Boring Seared Scallops and Cauliflower Pukee". I made this trying to impress a date. He said he liked it, but I was really disappointed and embarrassed. The puree doesn't go with the scallops and that tarragon carrot snap pea thing was disgusting! Also my stomach was gurgling all night from the puree and I felt like I had some major gas. I know what you are thinking, it could have been the nerves of being on a date, but I had leftovers the next day and I had the same reaction. There was nothing special about this at all!!! Thank goodness I was able to provide some dessert to compensate for the wretched meal. Avoid Avoid Avoid!

Great Recipe. My family loved the cauliflower potato puree. I agree with another reviewer - I would add more cauliflower next time. We did not add scallops but rather used the recipe with turkey breast tenderloins and as a side dish the carrot-snow pea recipe. It was delicious. This recipe is an all-occasion keeper!

This cauliflower puree is absolutely incredible!!! The potatoes did take closer to 10 minutes to become tender. I used thawed frozen cauliflower and wegmans garlic cheese butter, both worked great. I took other reviewers advice about the puree being too watery & I drained almost all of the broth out before adding cauliflower & potato to food processer and it came out perfect. I honestly think that they skipped a step by not telling you to drain it... if I had pureed it with all that liquid it would have been ruined. I used Wegmans pan- searing flour in place of salt and pepper for scallops. Have made the cauliflower puree a number of times and will certainly continue to do so!

Here is my beef with putting the reviews in order of five stars first and down. Becky answered everyone's question as to what the recipe for the peas and carrots is (it's "tarragon carrots and peas" from this website), but you won't know that unless you go through all the reviews because she only gave this recipe four stars. I have already written to myrecipes asking them to put reviews in order of date reviewed and have so far been ignored. They can't ignore us all. Write in!

This was delicious! The combination of the cauliflower/potato puree, scallops, and carrot/pea side dish was great! And it was very easy to make. If it weren't for scallops being so expensive, we'd probably make this every week!

Delicious! Easy. Filling. I will definitely make this again.

Will someone copy and paste the snow peas and carrots recipe for me? Sandi said it was good and I can't find it online. Thanks!!

My husband made this last night...with a few minor adjustments and it was amazing! The scallops at the store were small and pricey so we substituted shrimp instead. I am personally a lover of scallops, but this recipe was equally good with shrimp. The highlight of the meal, however, was the cauliflower puree! It will now become a staple at our house..yummy!

here is the sugar snap pea recipe : http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110420

Would love to make this COMPLETE recipe.... Could someone please let us know where the snow pea/carrot side recipe is located?????

WINNER, WINNER, Scallop dinner! My family LOVED this meal! It is good for a *special* weekday dinner (scallops are kinda pricey) and looks all elegant and everything- you could use it when you have company! YUM City!

I lightly dusted the scallops with curry powder and Lawry's Seasoning before searing. Excellent dinner and it will definately be a company dinner.

This is an excellent dish - I used my immersible stick blender for the puree and was able to leave it on the heat JUST a little longer to cook out the wateriness. The snow peas are such a great accompaniment for the scallops - their sweetness enhances the sweetness of the scallops!

Excellent, I make this and omit the potatoes and just add more cauliflower. I use my stick blender right in the pot. It helps if you have the cauliflower drained really really well. I even press on it with papertowels some.

I made this for company who talked about it all evening. It was easy to prepare and looked professional on the plate. I would definitely make it again for a family meal as well as for company.

This recipe's star are the snow peas & carrots, the flavor from the mustard/cider vinegar made the entire dish. My puree was thin & lacked some flavor, next time I'll use more potato and a bit more red pepper flakes. Nice presentation on the dish tho. I would make this again, and for company

This was delicious! We used cayenne pepper instead of the red pepper (gotta go easy with the cayenne though!) What an amazing meal. We, too, enjoyed the peas and carrots; added risotto, too.

This was delicious and very pretty. My puree was a little watery, next time I might do a little less water. I substituted tilapia instead of scallops and pan fried it in a little butter. I also omitted the tarragon (not a fan). It was hearty without being heavy, I'll definitely be making this again.

Excellent recipe. Made it last night- my husband said,"Gourmet!" I followed the recipe exactly and was very pleased. It took less than an hour. By the time I had the scallops cooked, the cauliflower/potato puree had cooled, so I just heated it up in the microwave before serving. I think I cooked the veggies a little too long, but they were still tasty. This is a KEEPER. It's going in my permanent binder right now!