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Seared Scallops with Cauliflower, brown butter and basil


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  • 3 tbsp olive oil
  • 1 Small head cauliflower, trimmed and cut into bite-size pieces (about 4 cups)
  • 1 lb scallops
  • 2 tbsp unsalted butter
  • 1 large shallot, minced
  • ½ cup marsala wine
  • Salt and pepper
  • 8 large basil leaves, chiffonade



Step 1

• Heat 1 tbsp oil in a 12” skillet over medium high heat, add the cauliflower and cook, stirring often, until lightly browned
• Cook about 4 min and transfer to a bowl
• Add the remaining 2 tbsp oil, when shimmering hot, add the scallops in a single layer
• Cook until golden brown, about 2 minutes
• Flip and cook until the scallops are barely cooked through, about 2 additional minutes
• Transfer to a bowl
• Swirl the butter into the skillet, add the shallot and cook, stirring often, until shallot softens and the butter begins to brown, about 1 minute
• Add the marsala and bring to a boil, scraping up any bits on the bottom of the skillet with the spoon
• Return the cauliflower, season with salt and pepper to taste, cover the skillet and reduce the heat to medium
• Cook, stirring once, until the cauliflower is tender, about 6 min
• Return the scallops to the pan and toss to heat through, remove from the heat and sprinkle with basil leaves and serve

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