Browned Butter Scallops on Cauli-couscous & Pumpkin Puree
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g pumpkin (peeled and seeded (Butternut if you aren't concern about carb count))
- 1/4 tsp Xanthan gum (optional)
- Salt to taste
- 500 g Cauliflower
- 3 tbsp chopped italian parsley
- 1-2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp olive oil
- 500 g Wild Caught Large Scallops
- 2 tbsp olive oil
- Salt & Pepper to taste
- 3 tbsp butter (for browned butter)
Instructions
- 1
Slice pumpkin into thin slices and steam over high heat for 10 minutes until soft and tender.
- 2
Drain any excess liquid and transfer to blender.
- 3
Season with salt, add Xanthan gum and blend until pureed.
- 4
Pour the puree through a sieve to remove larger lumps.
- 5
Use a spoon to push the puree through the sieve.
- 6
Clean cauliflower, remove stalk, and separate into florets.
- 7
Using a food processor, process florets into the size of couscous.
- 8
Heat pan on high heat with oil.
- 9
Stir-fry cauliflower until dried and slightly brown. (About 8 minutes)
- 10
Season with salt and black pepper.
- 11
Remove from heat, stir in chopped parsley, lemon juice, and 1-2 tsp lemon zest.
- 12
Save some lemon zest for garnish later.
- 13
Pat dry scallops with kitchen towel.
- 14
Season generously with salt and black pepper.
- 15
In a pan over medium-high heat, add olive oil.
- 16
When oil is heated, add scallops on by one, taking care not to overcrowd the pan.
- 17
You might have to work in batches.
- 18
Allow to cook for about 2 minutes untouched. This will give the scallops a golden crust.
- 19
Flip and cook for another 1-2 minutes, do not over cook it.
- 20
In another smaller clean pan, melt butter over medium heat.
- 21
Allow to cook until slightly browned and smell nutty.
- 22
Remove from heat immediately and transfer into a bowl.
- 23
Ladle the puree on the plate, using the back of the ladle to spread the puree in a circular motion.
- 24
My ladle is small about 1/4 cup.
- 25
Top with cauli-couscous & scallops.
- 26
Spoon browned butter over scallops.
- 27
Garnish with reserved lemon zest.