Dry-brined sea scallops seared in clarified butter until they develop a deep mahogany crust on one side. Served with a brown butter, lemon, and caper sauce over a silky cauliflower purée. Restaurant technique, home kitchen results.

French Pan-seared Scallops

Stephanie Sharpe

@steph

5 months ago

Dry-brined sea scallops seared in clarified butter until they develop a deep mahogany crust on one side. Served with a brown butter, lemon, and caper sauce over a silky cauliflower purée. Restaurant technique, home kitchen results.

Recipe

Ingredients

·12 large dry sea scallops

·2 tbsp clarified butter

·4 tbsp unsalted butter

·2 tbsp capers

·Juice of 1 lemon

·Fresh chives

·Cauliflower purée: 1 head cauliflower, butter, cream, salt

Instructions

1.Pat scallops completely dry. Season with salt and rest 15 minutes.

2.Make cauliflower purée: boil cauliflower until very tender, blend with butter and cream.

3.Heat clarified butter in a stainless pan over very high heat until smoking.

4.Sear scallops without moving for 90 seconds until deep golden.

5.Flip and cook 60 seconds more. Remove and rest.

6.Brown remaining butter in pan. Add capers and lemon.

7.Serve scallops over purée with brown butter sauce and chives.

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