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Ever tried Scallops with Cauliflower Purée and Asparagus? It’s the perfect combo. You won’t believe how simple it is.
Scallops have been stealing the spotlight in fancy meals for centuries, and honestly, it’s easy to see why. Way back in history, sailors and seaside towns loved these little treasures from the ocean because they were easy to catch and crazy delicious. Fast forward to today, and scallops are the go-to for anyone who wants to impress without breaking a sweat in the kitchen.
But scallops aren’t just about being fancy. They’re a healthy, protein-packed bite that’s super quick to cook. Pair them with creamy cauliflower purée and crisp asparagus, and you’ve got a dish that’s not only a feast for your taste buds but also for your body. It’s like treating yourself and doing something good for you at the same time. What’s not to love?
Ready to fall for this delicious combo? Let’s dive in!
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Scallops with Cauliflower Purée and Asparagus
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings depending on size 1x
- Category: Dinner
- Method: Easy
Description
This recipe feels like a little culinary magic: tender, buttery scallops, a velvety cauliflower purée, and crisp asparagus that’s kissed by the grill. It’s the kind of dish that makes you feel like a pro in the kitchen, but it’s surprisingly simple to pull off. Perfect for date nights or when you’re craving something light yet indulgent.
Ingredients
- 10 jumbo sea scallops (the fresher, the better!)
- 1 small cauliflower, chopped
- 2 garlic cloves
- 1 bunch of asparagus
- 2–4 tbsp fresh chives, snipped
- 1/2 cup Greek yogurt
- 1/2 tbsp butter
- Olive oil spray
- Salt and pepper
- A dash of seasoning salt
Instructions
- Start with the Cauliflower Purée: Toss the cauliflower and whole garlic cloves into a pot of boiling water. Cook until the cauliflower is fork-tender, soft enough to mash effortlessly. Drain and mash it up with a fork (or a blender if you want it ultra-smooth). Stir in the Greek yogurt and snipped chives for a creamy, tangy twist. Set it aside and try not to eat it straight from the pot.
- Grill the Asparagus: While your purée is waiting, get that grill pan hot. Give the asparagus a light spray of olive oil and a sprinkle of salt and pepper. Grill them until they’re vibrant green and slightly charred, but still snappy when you bite into them.
- Sear the Scallops: Heat up a sauté pan and melt the butter until it’s just starting to foam. Pat the scallops dry (this is key for that perfect sear) and sprinkle both sides with seasoning salt. Lay them in the hot pan and don’t touch them until they naturally release from the surface. Flip, sear the other side, and remove the pan from the heat. Carry over cooking will take them to perfection.
- Serve: Scoop a generous dollop of the cauliflower purée onto the center of each plate. Lay a few asparagus spears on top, then crown the whole thing with those golden, juicy scallops. A final sprinkle of chives, and you’ve got a dish that’s fit for a King and Queen and downright irresistible
Equipment
Cast iron Skillet – Frying Pan
Buy Now →Notes
Created, prepared, tried, and tested by my late SIL
Why you will love Scallops with Cauliflower Purée and Asparagus
This scallops with cauliflower purée recipe is perfect. It’s so easy to make, you’ll wonder why you haven’t tried it sooner. With just a few simple ingredients like cauliflower, garlic, and fresh scallops, you can create a dish that tastes restaurant-quality. Plus, it’s great for impressing guests or just making a quick, tasty dinner at home.
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