Seared Scallops

Recipes author Patrick Dugo
  • Prep. time 45min
  • Cook time 15min
  • # Ingredients 23
  • Serves 4-6
  • Difficulty Easy

This refined entrée pairs the sweetness of seared scallops with a zesty citrus butter sauce, delivering freshness and finesse on the plate. The salty crunch of crisped prosciutto brings contrast, while optional apple pickle or micro herbs add acidity and aromatic lift. Elegant, balanced, and beautifully composed, this dish is ideal for modern fine dining or luxe coastal menus.

Light yet creamy, this cauliflower purée provides a neutral but flavourful base for seared proteins like scallops or grilled vegetables. The combo of milk, cream, garlic, and shallot gives it richness without heaviness. A great alternative to potato mash for a cleaner plate.

Bright, tart, and lightly sweet, this quick-pickled apple garnish cuts through richness and adds a modern touch to plated entrées. Perfect alongside seafood, pork, or poultry, the Granny Smith’s crunch offers both visual and textural contrast.

Nutrition per serving

Ingredients

  • 16 large dry sea scallops
  • 6–8 slices prosciutto, for garnish
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Zest & juice of 1 lemon
  • Zest & juice of 1 orange
  • 7 tablespoons unsalted butter, cubed and chilled
  • Micro herbs or fennel fronds (for garnish)
  • Kosher salt & cracked black pepper
  • Pickled julienned green apple
  • Cauliflower Purée
  • 2.6 lbs cauliflower, cut into florets
  • 2 shallots, sliced
  • 2 garlic cloves
  • ¾ cup thickened cream
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • Salt and white pepper to taste
  • Pickled Apple Garnish
  • 2 Granny Smith apples, julienned
  • ½ cup white wine vinegar
  • Pinch of salt
  • 2 tablespoons sugar

Instructions

  1. Step 1

    Crisp prosciutto in oven until golden. Break into shards.

  2. Step 2

    Sear scallops in hot oil 1–1.5 minutes per side. Remove and keep warm.

  3. Step 3

    Make citrus butter: Reduce juices, add garlic and whisk in chilled butter until emulsified.

  4. Step 4

    • Simmer cauliflower with shallots and garlic in cream + milk until tender.
    • Drain, reserve liquid. Blend cauliflower with butter and some liquid until smooth.
    • Adjust seasoning. Strain for extra-smooth finish.

  5. Step 5

    Plate scallops with citrus butter, prosciutto, and micro herbs or pickled apple.

  6. Step 6

    • Simmer vinegar, sugar, and salt until dissolved.
    • Pour over julienned apple. Let sit 10–15 minutes.
    • Drain before serving.