Roasted Scallops with Cauliflower
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Cauliflower is an elegant dish combining succulent sea scallops with roasted cauliflower, finished with garlic, lemon and fresh thyme. The recipe takes just 40 minutes in total, with 15 minutes of preparation and 25 minutes of cooking. This sophisticated meal suits anyone looking for a restaurant quality dinner that can be prepared at home with relative ease.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry with paper towels)
- 1 headcauliflower(cut into 1.5-inch florets)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 2 teaspoonsfresh thyme sprigs(chopped)
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine(optional but recommended)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread them on a baking sheet in a single layer.
Tip: Make sure florets are evenly spaced for optimal roasting and crispness.
- 2
Place the cauliflower in the oven and roast for 20-25 minutes, stirring halfway through, until the edges are golden brown and tender.
- 3
While the cauliflower roasts, pat the scallops dry with paper towels and season both sides generously with the remaining salt, black pepper, and red pepper flakes.
Tip: Dry scallops are essential for achieving a proper golden crust without steaming.
- 4
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed, place scallops flat in the pan and sear for 2-3 minutes without moving them.
Tip: Resist the urge to move the scallops; they need uninterrupted contact with the pan to develop a golden crust.
- 5
Flip the scallops and sear the other side for another 2 minutes until just cooked through. Transfer to a plate.
Tip: Scallops cook quickly; avoid overcooking as they become rubbery.
- 6
In the same skillet, reduce heat to medium and add the butter and minced garlic. Sauté for 1 minute until fragrant, then deglaze with white wine if using, scraping up any browned bits from the pan.
Tip: The browned bits add tremendous flavor to your sauce.
- 7
Stir in the lemon juice, lemon zest, and fresh thyme. Simmer for 2 minutes to allow the flavors to meld and the alcohol to cook off.
- 8
Return the scallops to the skillet and gently toss to coat them with the lemon-garlic butter sauce. Cook for 1 additional minute just to warm through.
Tip: Don't overcook the scallops at this stage; gentle reheating preserves their tender texture.
- 9
Divide the roasted cauliflower among four plates, top with scallops, and drizzle generously with the pan sauce. Serve immediately while everything is hot.
Tip: Garnish with fresh parsley or additional lemon zest if desired for a restaurant-quality presentation.
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