• Prep Time:
  • Cooking Time:
  • Serves: Serves 6 as an appetizer

Pan-Seared Scallops with Cauliflower Mash & Spinach

  • Recipe Submitted by on

Category: Healthy Recipes, Vegetarian, Cauliflower, Main Dish

 Ingredients List

  • 6 sea scallops
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Sea salt and freshly ground black pepper
  • Microgreens and lemon zest, for garnish
  • ~~~~~~~ Cauliflower Mash ~~~~~~~
  • 3 cups cauliflower florets
  • 1 oz butter or Olivina
  • 1 oz whole milk or light cream
  • pinch of salt and freshly ground black or white pepper
  • ~~~~~~~ Cooked Spinach ~~~~~~~
  • 1 tsp butter
  • 2 bunches fresh spinach, washed and trimmed


Steam the cauliflower until very soft then purée in a food processor. Transfer the mash into a medium saucepan and add the butter and milk to taste. Season with salt and pepper, then cover and keep warm over low heat until needed.

Place the spinach and 1/4 cup of water in a large pot, and cook over medium-high until the leaves wilt, about 3-4 minutes. Drain the spinach in a colander then put back into the pot with some butter to taste. Cover and keep warm over low heat.

Pat the scallops dry and sprinkle with a pinch of salt and pepper. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until they are nicely caramelized and cooked to your desired doneness, about 2 minutes per side. Transfer to a platter and keep warm until all of the scallops have been cooked.

To serve, spoon some cauliflower mash into the middle of each plate, top with a nest of spinach then top with the seared scallops. Garnish with a crown of microgreens, some lemon zest and a light drizzle of good quality olive oil.

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