Seared Scallops with Cauliflower, Brown Butter, and Basil

Seared Scallops with Cauliflower, Brown Butter, and Basil
Photo by Scott Phillips

Ingredients

  • 1 lb. all-natural (dry-packed) sea scallops
  • 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 large fresh basil leaves, thinly sliced
  • 2 Tbs. unsalted butter
  • ½ cup dry vermouth
  • + 1 more ingredients
    • 1 large shallot, minced

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl. Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a singl...

View full recipe at Fine Cooking

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