Seared Scallops and Cauliflower in Browned Butter Sauce
Updated: Jun 4, 2020
• This quick and easy recipe is filled with great flavor. Searing Scallops requires a hot pan and a little self control to allow the scallops to brown. The vermouth adds a depth of flavor to the cauliflower and scallops while the basil garnish adds color and freshness. Serves 4
3 Tbls extra Virgin Olive Oil
1 small bag cauliflower thawed and cut into
Bite size florets. (about 4 cups)
1 lb dry packed sea scallops
2 Tbls unsalted butter
1 large shallot, minced
½ cup dry Vermouth
Salt and pepper to taste
6 large fresh basil leaves, thinly sliced
Over Medium Heat add 1 tbs of olive oil in a 12 inch non stick skillet. Heat until shimmering hot. Add the cauliflower and saute stirring often until lightly browned. Transfer to a bowl.
Add remaining oil to the skillet and heat until shimmering hot. Add the scallops in a single layer and saute until golden brown (about 2 minutes per side). The scallops should be slightly translucent in the center. Remove the scallops to a plate and cover with foil to keep warm. In the same pan, swirl in the butter and add the shallots, stirring often until softened and the butter begins to brown (about 1 minute). Add the Vermouth and bring to a boil, scraping up any bits on the bottom of the skillet. Return the cauliflower to the skillet and season with salt and pepper. Cover the skillet and reduce the heat to medium until the florets are tender. Return the Scallops to the pan and toss to heat through, about 1 minute. Remove from the heat and sprinkle with the basil. Serve immediately.