Seared Scallops on Cauliflower Purée with Hazelnut Butter

Tender scallops rest on creamy cauliflower purée and are served with crispy hazelnut butter. The purée can be made a day ahead, so in the evening only the brief searing of the scallops remains.

By yumbelo · 6 servings · 45 minutes

Ingredients

• 18 pc Scallops (without coral)
• 800 g Cauliflower
• 150 ml Milk
• 40 g Butter
• 1 pinch Nutmeg, grated
• 50 g Butter (for browning)
• 60 g Hazelnuts, chopped
• 2 tbsp Neutral oil
• 1 pc Lemon, juice and zest
• 1 bunch Chives
• Salt
• Pepper

Method

1. Trim the cauliflower, divide it into small florets and cook in boiling salted water for about 10 minutes until soft.
2. Drain the cauliflower, put it into a pot with the milk and 40 g butter, and season with salt, pepper and nutmeg.
3. Blend everything with an immersion blender until smooth and creamy, then keep warm over low heat or refrigerate until serving.
4. Melt the 50 g butter in a small pan over medium heat until golden brown and nutty-smelling. Add the chopped hazelnuts and toast for 1 to 2 minutes, then remove from the heat.
5. Finely chop the chives and stir the lemon zest and half of the lemon juice into the hazelnut butter.
6. Pat the scallops dry and season them with salt and pepper.
7. Heat the oil in a large pan until very hot. Place the scallops in the pan with some space between them and sear for 1 to 2 minutes per side until golden brown, turning them no more than necessary.
8. Spoon the warm cauliflower purée onto plates, place the scallops on top, drizzle with the hazelnut butter and sprinkle with chives. Serve immediately.