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Seared Scallops with Caper-Lemon Brown Butter and Cauliflower-Parmesan Purée

2 servings · 4.8 g net carbs

4.8g Net carbs 23.9g Fat 15g Protein 295.9 kcal
Seared Scallops with Caper-Lemon Brown Butter and Cauliflower-Parmesan Purée

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 20 min  ·  total 30 min  ·  difficulty medium

Pan-seared scallops are cooked in olive oil and finished with a caper-lemon brown butter, and they sit atop a smooth cauliflower-parmesan purée. The cauliflower is simmered until very tender, then pureed with butter and parmesan to a silky texture. The butter is browned with capers and lemon juice so the nutty milk solids and briny capers flavor the sauce. Scallops are seared quickly over medium-high heat so a golden crust forms while the center remains tender, and parsley and grated parmesan are used as a bright finishing garnish.

Ingredients

  • scallopsMollusks, Scallop, mixed species, raw
    170 g
  • cauliflowerCauliflower, Raw
    70 g
  • butterButter, Salted
    40 g
  • capersCapers, Canned
    12 g
  • lemon juiceLemon juice, Raw
    8 ml
  • olive oil
    10 ml
  • parmesan cheeseCheese, Parmesan, hard
    20 g
  • parsley
    8 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet
  • saucepan
  • immersion blender

Method

  1. Cut cauliflower into small florets and place in a saucepan with 120 g water. Bring to a simmer over medium heat and cook until very tender, 10 minutes. Drain thoroughly in a fine sieve and return to the saucepan off heat.
  2. Transfer drained cauliflower to a tall container with 30 g butter and 20 g parmesan cheese. Puree with an immersion blender until smooth and glossy, then stir in 7.5 ml lemon juice, 1 g salt and 0.5 g black pepper; hold warm over very low heat if needed.
  3. Pat scallops dry on both sides with paper and season with 2 g salt and 0.5 g black pepper. Heat a 12-inch skillet over medium-high heat until hot and add 10 ml olive oil; the oil should shimmer but not smoke.
  4. Add scallops spaced apart and sear without moving for 90 to 120 seconds, until a deep golden crust forms. Flip and cook the second side 60 to 90 seconds until just opaque in the center, then transfer scallops to a warm plate and cover loosely.
  5. Wipe the skillet if necessary, then melt remaining 10 g butter over medium heat. Cook, swirling the pan, until the butter foams and the solids turn golden brown, about 3 to 4 minutes. Add capers and the remaining 7.5 ml lemon juice, cook 20 to 30 seconds, then remove from heat and stir in parsley.
  6. Divide cauliflower-parmesan purée between two plates and spread into shallow mounds. Arrange seared scallops on top, spoon the caper-lemon brown butter over the scallops and purée, and finish with the remaining grated parmesan and a sprinkle of parsley. Serve immediately.
Cut cauliflower into small florets and place in a saucepan with 120 g water. Bring to a simmer over medium heat and cook until very tender, 10 minutes. Drain thoroughly in a fine sieve and return to the saucepan off heat.

Tips

Pro tip

  • Pat scallops completely dry with paper before searing so they brown rather than steam.
  • Watch the butter closely while browning; remove from heat as soon as the solids turn golden to avoid bitterness.
  • Warm plates briefly before serving to keep the purée silky and the scallops hot.

Frequently asked questions

What can I use instead of scallops?
Use shrimp as a substitute. Shrimp cook faster and will need only about 1 to 1.5 minutes per side over medium-high heat, so adjust sear time to avoid overcooking while keeping the same brown butter and purée components.
What can I use instead of parmesan cheese?
Use pecorino romano in the same weight for a sharper, saltier finish. Pecorino will raise the savory intensity, so reduce added salt in the purée if needed.
Why didn't the scallops form a golden crust?
A pale scallop usually means the pan or scallops were too wet. Dry scallops thoroughly and make sure the skillet is hot and the oil shimmers before adding them; cook undisturbed for 90 to 120 seconds per side so a crust can develop.
Why is the cauliflower purée grainy rather than silky?
Grainy purée commonly comes from undercooked cauliflower or insufficient blending. Simmer the florets until very tender (about 10 minutes), drain well, then blend hot with butter and parmesan until completely smooth using an immersion blender.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.8g Net carbs 11% 55% 34%
Net carbs Fat Protein
4.8 gNet carbs
15 gProtein
23.9 gFat
1.2 gFiber
295.9Calories

170.7 g per serving

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.