Seared Scallops with Cauliflower Veloute

Serves 4


  • 2 lbs large scallops (day boat recommended)

For the Veloute

  • 1 head cauliflower, cut into florets
  • 1 clove garlic, finely chopped
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp sugar

For the Brown Butter Vinaigrette

  • ½ lb butter
  • ¼ red onion, small dice
  • 3 tbsp sherry vinegar
  • 2 tbsp golden raisins
  • ¼ cup toasted almonds, sliced
  • 1 tsp capers
  • pinch of salt
  • pinch of sugar


Make the Veloute

  1. In a medium pot, add 1 quart water, garlic and salt. Bring to a simmer, add cauliflower and simmer for 30 minutes. Strain
  2. Put in a blender and puree, slowly add cream. Puree until smooth and season to taste, with salt, pepper and sugar

Make the Brown Butter Vinaigrette

  1. Place butter in a medium pan, brown over a medium heat
  2. Place all other ingredients in a bowl and whisk in brown butter

Sear the Scallops

  1. Warm oil in a pan until hot
  2. Place scallops in pan and allow to caramelize (about 1-2 minutes each side)

Plate & Serve

  1. Place a small circle of the cauliflower veloute in the middle of the plate
  2. Place 2-3 scallops on top and drizzle brown butter vinaigrette around the scallops