Seared Scallops With Cauliflower, Brown Butter & Basil

Seared scallops with cauliflower, brown butter, and basil is a delightful and elegant dish that combines the sweetness of scallops with the nuttiness of brown butter and the earthy flavors of cauliflower and basil. The scallops are cooked to perfection, achieving a golden brown crust while maintaining a tender and slightly translucent center. The cauliflower adds a delightful crunch and its own unique flavor profile. The rich and aromatic brown butter, infused with shallots, adds a luxurious touch to the dish. Finally, the thinly sliced fresh basil leaves bring a burst of freshness and fragrance to the plate. This dish is a wonderful balance of textures and flavors, making it a standout choice for any special occasion or gourmet meal.

SERVES: 4

INGREDIENTS:

• 3 Tbs. extra-virgin olive oil
• 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
• 1 lb. all-natural “dry” sea scallops
• 1 oz. (2 Tbs.) unsalted butter
• 1 large shallot, minced
• 1/2 cup dry vermouth
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 8 large fresh basil leaves, thinly sliced

INSTRUCTIONS:

1. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.
2. Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.
3. Swirl the butter into the skillet, add the shallot, and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.
4.  Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with the salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.
5. Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 300 CALORIES | 21G PROTEIN | 8G CARB | 17G TOTAL FAT | 5G SAT FAT |
  9G MONOFAT | 1.5G POLY FAT | 55MG CHOL | 270MG SODIUM | 2G FIBER

NOTE:

• In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

MORE ABOUT SCALLOPS: 

• Scallops are bivalves (mollusks with two hinged shells). Although there are hundreds of species of scallops in the world’s oceans and bays, only a handful are commonly available. The largest and most popular are sea scallops, harvested primarily in the Atlantic from Eastern Canada to North Carolina, but also from Peru, Japan, and Russia.

CHOOSING

• Ask for “dry” sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid leaches out, making it impossible to achieve a good sear. Fresh scallops should appear moist but not milky. Refuse any that have a feathery white surface (a sign of freezer burn) or dried and darkened edges (a sign of age). Always ask to smell scallops before buying. They should smell somewhat briny and seaweedy, but not offensive, sharp, or at all like iodine. If the scallops have no smell and a uniform stark white color, chances are they’ve been soaked in the sodium solution.

PREPPING

• Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water (otherwise, avoid rinsing, which can wash away flavor). Pat the scallops dry with paper towels; surface moisture impedes browning.

STORING

• Store scallops in the coldest part of your refrigerator. Ideally, nest the bag or container in a larger bowl of ice to ensure that they really stay cold. But avoid direct contact with ice—it will leach flavor and deteriorate the texture of the scallops.