Seared Scallops, Cauliflower Purée & Hazelnut Butter

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 Prep time
20 MIN Cook time
4 people Servings
Scallops with a golden crust and a translucent centre, finished with hazelnut butter and toasted hazelnuts.
The ingredients: scallops on ice, cauliflower, butter and hazelnuts.
Searing the scallops: 1–1½ minutes per side, until a golden crust forms and the centre stays translucent.
With Caprice: its saline, mineral clarity lifts the sweetness of the scallops and the toasted note of the hazelnut butter.

1 / 4Scallops with a golden crust and a translucent centre, finished with hazelnut butter and toasted hazelnuts.

Preparation

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?

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.
Good to know

Tips & insights

  • Pat the scallops thoroughly dry before frying; only then does a golden crust form instead of steam.
  • Fry in a very hot pan only briefly on both sides, until the centre stays glassy.
  • Cook the cauliflower in milk and purée it finely, which yields a particularly silky purée.
  • Bring the butter for the hazelnut butter to the hazelnut-brown point and deglaze immediately with lemon.
  • Toast the hazelnuts separately and scatter them on only at the end, so they keep their bite.

Frequently Asked Questions

Which wine pairs with pan-fried scallops?

The Caprice. Its flinty, salty-mineral clarity and crystalline acidity lift the sweetness of the scallop and the roasted note of the hazelnut butter without overpowering them. The Louré comes with calm structure and fine depth, carries the creamy purée and gives the pairing more length.

How do I fry scallops correctly?

Pat the scallops very dry and salt them only shortly before. Fry them in a hot pan about a minute per side, until a golden crust forms but the centre stays glassy. Frying too long makes them rubbery and dry.

How does the cauliflower purée become especially fine?

Cook the cauliflower soft in milk rather than water, which gives flavour and a lighter colour. Purée it hot with a little cream and cooking liquid very thoroughly, passed through a sieve if needed. This makes the purée silky and free of fibres.

Can I prepare individual components?

Yes. The cauliflower purée can be made a few hours ahead and gently reheated. Toast the hazelnuts in advance. The scallops and hazelnut butter, however, always prepare fresh, as both quickly lose their texture and fine aroma when kept warm.

The wine to pair

See all wines for this category

More from our estate? Discover Le Cercle