Seared Scallops, Cauliflower Purée & Hazelnut Butter

Name: Seared Scallops, Cauliflower Purée & Hazelnut Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 12 large scallops (without roe, cleaned); 1 small cauliflower (approx. 600 g); 150 ml milk; 80 ml cream; 40 g hazelnuts; 100 g butter; 1 dash of lemon juice; olive oil; fine sea salt; white pepper

Scallops seared hot and fast, golden crust and a translucent centre, on a silky cauliflower purée, glossed with nutty brown hazelnut butter. A restrained, precise dish in which sweetness, earthiness and roasted notes are finely balanced.

Fish & Seafood category

30 MIN Vorbereitung

20 MIN Kochzeit

4 people portions

Zubereitung

Cauliflower purée

Break the cauliflower into florets and simmer until tender in the milk, cream and a little water. Drain, purée finely and bring to a silky consistency with some of the cooking liquid. Season with salt and white pepper and keep warm.

Hazelnut butter

Coarsely chop the hazelnuts and toast them dry. Let the butter turn golden brown until it smells nutty, add the hazelnuts and season with a dash of lemon juice.

Searing the scallops

Pat the scallops dry, season lightly with salt and sear in hot olive oil for 1–1.5 minutes per side, until a golden crust forms and the centre stays translucent.

To serve

Spread a mirror of cauliflower purée, place three scallops on each and glaze generously with the warm hazelnut butter.

Why this wine?

To Caprice:

The Caprice meets this dish at its core: its flinty, saline-mineral clarity and crystalline acidity lift the sweetness of the scallop and the roasted note of the hazelnut butter without covering them.

To Louré:

Louré comes forward with calm structure and fine depth: its body carries the creamy purée and the nut butter and gives the pairing more length.