Seared Scallops with Cauliflower Purée and Lemon-Dill Vinaigrette

Ingredients

• about 450 g Sea Scallops, patted dry
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 1 head Cauliflower florets
• 1 cup Vegetable Broth
• 2 tablespoons Vegan Butter
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Dill, chopped
• 3 tablespoons Olive Oil
• 1 small Shallot, minced
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season the scallops with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan.
3. 3Remove the scallops from the skillet and set aside.
4. 4While the scallops are searing, prepare the cauliflower purée. Steam the cauliflower florets until tender (about 10-12 minutes).
5. 5Transfer the steamed cauliflower to a blender or food processor. Add vegetable broth and vegan butter. Blend until smooth and creamy.
6. 6Season with salt and pepper to taste.
7. 7Prepare the lemon-dill vinaigrette. In a small bowl, whisk together lemon juice, chopped dill, olive oil, minced shallot, salt, and pepper.
8. 8To serve, spread a spoonful of cauliflower purée on each plate. Top with seared scallops and drizzle with lemon-dill vinaigrette.

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