Seared Scallops with Cauliflower, brown butter and basil

Seared Scallops with Cauliflower, brown butter and basil
Seared Scallops with Cauliflower, brown butter and basil

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

• 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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