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Seared Scallops with Cauliflower Puree, Vegetable Medley, and Citrus Beurre Blanc


Fresh scallops (4-6 per serving)
Cauliflower (1 medium-sized head)
Asparagus (1 bunch)
Cherry tomatoes (1 cup)
Baby carrots (1 cup)
Beetroot (1 medium-sized)
Peas (1 cup)
Olive oil (2-3 tablespoons)
Salt and pepper to taste


Cauliflower Puree:
Steam cauliflower (1 medium-sized head) until tender.
Blend with olive oil (2 tablespoons), salt, and pepper until smooth.

Vegetable Medley:
Sauté asparagus (1 bunch), cherry tomatoes (1 cup), and baby carrots (1 cup) in olive oil (1 tablespoon) until tender-crisp.

Vegetable Gels:
Blend beetroot (1 medium-sized) and strain for a smooth puree.
Blend peas (1 cup) and strain for a vibrant green puree.
Add 1 teaspoon of agar-agar to each puree, heat until dissolved, and pour into molds to set.

Citrus Beurre Blanc:
In a saucepan, combine 1/2 cup white wine, 1/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 1/2 cup cold unsalted butter.
Whisk over low heat until the mixture is emulsified and slightly thickened. Season with salt and pepper.

Seared Scallops:
Pat scallops dry and season with salt and pepper.
Sear in a hot pan with 1-2 tablespoons of olive oil until golden brown on each side.

Spoon cauliflower puree onto the plate.
Arrange seared scallops on top.
Scatter sautéed vegetables around.
Drizzle citrus beurre blanc over the scallops.
Garnish with beetroot and pea gels.

Serving/Nutritional Facts

Calories: Approximately 450-500 kcal
Protein: 22-27g
Fat: 25-30g
Carbohydrates: 35-40g
Fiber: 8-10g

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Preparation: 25 minutes
Cooking: 20 minutes
Enjoy your Michelin-inspired scallop dish with a luscious citrus beurre blanc sauce!

For those with a gluten-free lifestyle, relishing the exquisite flavors of seared scallops with cauliflower puree, vegetable medley, and citrus beurre blanc is a delightful journey. This gluten-free adaptation ensures that every element of this culinary masterpiece remains true to its original charm while catering to dietary preferences.