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    You are in: Home / Recipes / Pan Seared Scallops With Cauliflower and Balsamic Syrup Recipe
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    Pan Seared Scallops With Cauliflower and Balsamic Syrup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    CCinSC's Note:

    This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)

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    Units: US | Metric


    1. 1
      Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
    2. 2
      Keep warm.
    3. 3
      Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
    4. 4
      Reserve one cup of the florets.
    5. 5
      Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
    6. 6
      Puree in a blender or push through a fine sieve and keep warm.
    7. 7
      Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
    8. 8
      Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
    9. 9
      In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
    10. 10
      Cook for one minute or two browning the cauliflower slightly.
    11. 11
      Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
    12. 12
      Season with salt and pepper.
    13. 13
      In the center of a plate, put half the cauliflower puree.
    14. 14
      Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
    15. 15
      Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
    16. 16
      Repeat with second plate.

    Ratings & Reviews:

    • on April 07, 2013


      Oh my, was this ever delicious! Not only that, but it looks like you could serve it in a restaurant. It's both beautiful and tasty! We will make this again (as soon as sea scallops go on sale). Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2010


      The most satisfying recipe that i've found on this website.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2009


      Awesome recipe. I had this entree in San Francisco and was thrilled to find the recipe online.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pan Seared Scallops With Cauliflower and Balsamic Syrup

    Serving Size: 1 (276 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 399.6
    Calories from Fat 256
    Total Fat 28.5 g
    Saturated Fat 12.5 g
    Cholesterol 63.2 mg
    Sodium 507.9 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 3.7 g
    Sugars 18.0 g
    Protein 8.7 g

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