Sautéed Sea Scallops With Apple-Sesame Couscous And

Name: Sautéed Sea Scallops With Apple-Sesame Couscous And Purple And Yellow Cauliflower Purées
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head purple cauliflower, cut into 1-inch pieces; 1 cup heavy cream; 1 tablespoon unsalted butter; 1 cup olive oil; Fine sea salt; 1 head yellow cauliflower, cut into 1-inch pieces; 1 cup heavy cream; 1 tablespoon unsalted butter; 1 cup olive oil; Fine sea salt; 2 cups chicken stock or low-sodium chicken broth; 1 cup couscous; 1 green apple, peeled, cored, and diced; 1 tablespoon black sesame seeds, toasted; 1/2 cup fine sea salt; 1/4 cup Madras curry powder; 1 tablespoon olive oil; 12 sea scallops (about 1 pound); 3 limes, cut into wedges; 1/2 cup purchased wakame seaweed (optional); Food processor or blender

Servings: persons

1 head purple cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt
1 head yellow cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt
2 cups chicken stock or low-sodium chicken broth
1 cup couscous
1 green apple, peeled, cored, and diced
1 tablespoon black sesame seeds, toasted
1/2 cup fine sea salt
1/4 cup Madras curry powder
1 tablespoon olive oil
12 sea scallops (about 1 pound)
3 limes, cut into wedges
1/2 cup purchased wakame seaweed (optional)
Food processor or blender

1
In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
2
In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
3
In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.
4
In a small bowl, stir together the salt and curry powder.
5
In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.
6
Divide the purple and yellow cauliflower purees among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired.

1910

kcal

Calories

179

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 head purple cauliflower, cut into 1-inch pieces, 1 cup heavy cream, 1 tablespoon unsalted butter, 1 cup olive oil, and more.

Yes, Sautéed Sea Scallops With Apple-Sesame Couscous And Purple And Yellow Cauliflower Purées falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sautéed Sea Scallops With Apple-Sesame Couscous And Purple And Yellow Cauliflower Purées

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions