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Seared Scallops with Leek and Cauliflower Puree

Kady O'Connell for Brenda Janschek
Servings 2


  • 12 Scallops without roe
  • sea salt
  • black pepper
  • coconut oil
  • 1/2 head cauliflower
  • 1 tbsp lemon juice
  • 1/2 cup chopped leeks
  • 1 tbsp hot water can use water cauliflower is boiling in


  • The scallops need to be bone dry. Put some kitchen roll out on a counter and place the scallops onto it - then cover with another sheet of kitchen roll and gently press to absorb water. Do this twice with fresh kitchen roll if needed.
  • Boil cauliflower for about 10 minutes in salted water or until soft
  • Sautee leeks in 1 tsp coconut oil for 5 minutes on a low-medium heat until soft
  • Add cauliflower, leeks, 1 tbsp hot water from cauliflower pot, lemon juice to a food processor/blender. Blend until smooth. Season with salt & pepper.
  • Put a frying pan on the highest heat and wait a few minutes until the pan is extremely hot. add 1 tsp coconut oil and spread around the pan.
  • Place the scallops on the pan and season them with salt & pepper while cooking.
  • Cook for 1 minutes then turn and cook for 1 and a 1/2 minutes on the other side. They don’t take long to cook but you want to get them nice and brown on the edges so you will need a very high heat.
  • Spread puree on a plate and top with the scallops!