Seared Scallops with Cauliflower Purée & Hazelnut Gremolata
Seared Scallops · Cauliflower Purée · Hazelnut Gremolata
A silky cauliflower purée forms the base, the scallops are seared hard and basted, and a bright hazelnut gremolata cuts through the richness.
Written for 4 portions, 3 scallops each
Pat the scallops completely dry. That is what caramelisation depends on. Season with salt just before they go into the pan, and do not crowd it: cook in batches if you have to.
Ingredients
- Large scallops, cleaned and patted dry, 3 per portion12 each
- Salt
- Neutral oilgrapeseed or sunflower
- Butter20 g
- Garlic, clove, crushed1 each
- Thyme, sprig1 each
Method
Pat the scallops completely dry, which is crucial for caramelisation.
Season lightly with salt just before cooking.
Heat a pan until it is very hot and add the neutral oil.
Sear the scallops for about 1.5 to 2 minutes on the first side, until deep golden.
Flip them, add the butter, garlic and thyme, and baste for another 30 to 60 seconds, until just cooked through.
Remove and rest briefly.
The finish
- Spoon a smooth quenelle or pool of cauliflower purée onto the plate.
- Place 3 scallops on it, or slightly offset from it.
- Spoon the hazelnut gremolata over and around the scallops.
- Finish with a drizzle of good olive oil, a light crack of black pepper, and micro herbs or fennel fronds if you want them.
Keeping
DUKAI storage guidance
Scallops are cooked to order and not held once seared. Raw scallops sit on ice at 5°C or below and are used the day they arrive.
Allergens and diet
Molluscs, scallops. Milk. Nuts, from the gremolata.
Last refined · September 2026