Simple, delicious and sophisticated, this recipe for Seared Scallops with Cauliflower Risotto is the perfect dish for when you want to impress your guests.
Scallops can be intimidating but have no fear. We’ve got you covered with some tricks to getting the perfect sear every time. The first thing you need to achieve that golden brown color is dry-packed scallops. Here at Sizzlefish, our scallops are always dry-packed. They are shucked and then frozen “unprocessed”, meaning they are not soaked in a water and preservative solution before freezing. This way, there are no residual liquids leaching out as you sear them to the perfect golden brown.
How to Sear Scallops: You need to make sure your scallops are dry before seasoning and cooking them. To do this, you should thaw them in the refrigerator overnight. Once thawed, place several layers of paper towels on a flat surface. Lay out your scallops, take another layer of paper towels and gently press the scallops. Next, using another paper towel (sorry about this, but it is necessary to get them extremely dry), take the individual scallops and wipe the scallops completely dry. This may take a few times, but your efforts will be rewarded with a beautiful golden sear on those scallops.
When the scallops are dry, season them with salt and pepper. Heat a non-stick skillet on medium heat. Allow the pan to heat up before adding your fat. Now add your olive oil to the pan and wait for it to heat up. Next, add the scallops to the heated oil and sear them on the first side for 2 minutes or until they are golden and release easily from the pan. Gently flip them and cook for an additional 2 minutes or until golden brown.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Note: If you want even creamier cauliflower, you can either mash it with a potato masher or take about ¼ of it and puree it in a food processor.
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