Home / Recipes / Saffron-Infused Sea Scallops with Cauliflower Silk and Pomegranate Gremolata

Let's Cook

Saffron-Infused Sea Scallops with...Saffron-Infused Sea Scallops with Cauliflower Silk and Pomegranate Gremolata

Name: Saffron-Infused Sea Scallops with Cauliflower Silk and Pomegranate Gremolata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 6 large U10 dry-packed sea scallops; 300g cauliflower florets, roughly chopped; 100ml high-quality heavy cream; 1 generous pinch of Spanish saffron threads; 40g cold unsalted butter, cubed; 2 tbsp fresh pomegranate seeds; 1 tbsp finely chopped flat leaf parsley; 1 tsp freshly grated lemon zest; 1 tbsp toasted pine nuts; 30ml cold-pressed extra virgin olive oil; Maldon sea salt and white pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

Pan-seared U10 scallops served over a velvet saffron cauliflower puree, finished with a bright pomegranate-herb gremolata and toasted pine nuts.

MediterraneanHard

Ingredients

•6 large U10 dry-packed sea scallops

•300g cauliflower florets, roughly chopped

•100ml high-quality heavy cream

•1 generous pinch of Spanish saffron threads

•40g cold unsalted butter, cubed

•2 tbsp fresh pomegranate seeds

•1 tbsp finely chopped flat leaf parsley

•1 tsp freshly grated lemon zest

•1 tbsp toasted pine nuts

•30ml cold-pressed extra virgin olive oil

•Maldon sea salt and white pepper to taste

Cooking Instructions

01
In a small saucepan, heat the heavy cream with the saffron threads over low heat. Let it infuse for 10 minutes, ensuring it does not boil.
02
Steam or boil the cauliflower in salted water until very tender. Drain thoroughly and pat dry with a kitchen towel to remove excess moisture.
03
Transfer the hot cauliflower to a high-speed blender. Add the saffron-infused cream and cold butter. Blitz until a perfectly smooth, silk-like puree forms. Season with white pepper and salt. Keep warm.
04
In a small bowl, combine the pomegranate seeds, chopped parsley, lemon zest, and toasted pine nuts. Mix with a teaspoon of olive oil to create the gremolata.
05
Remove the side muscle from the scallops and pat them extremely dry with paper towels. Season both sides with Maldon salt.
06
Heat a heavy cast-iron skillet over high heat with the remaining olive oil. Once shimmering, sear the scallops for 2 minutes on one side without moving them, until a deep golden crust forms. Flip and sear for 1 minute more.
07
To plate, spoon a generous circle of the cauliflower silk onto the center of each plate. Place three scallops atop the puree and garnish with the pomegranate gremolata and a final drizzle of olive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023