Sun Basket charges ~$13/serving
→
Make it at home: ~$6/serving
- Cuisine American
- Course Main
- Original Sun Basket
- Prep 10 min
- Cook 20 min
- Serves 2
Ingredients
- ¾ lb dry-pack sea scallops (U10)
- 1 small head cauliflower, cut into florets
- 3 tbsp grass-fed butter (divided)
- 2 tbsp capers, drained and patted dry
- 1 shallot, minced
- juice of 1 lemon
- 1 tbsp fresh parsley, chopped
- 1 tbsp avocado oil
- salt and white pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Boil cauliflower until very tender, drain well. Blend with 1 tbsp butter and pinch salt until silky. Keep warm.
- Fry capers in 1 tbsp butter until crispy, 3 min. Remove. In same pan, add avocado oil, heat until smoking.
- Pat scallops bone-dry. Season. Sear without moving 90 sec until dark golden crust. Flip, sear 60 sec. Remove.
- Reduce heat. Add shallot 30 sec. Add remaining butter, brown it 2 min until nutty. Off heat, add lemon juice, parsley.
- Plate: cauliflower puree → scallops → brown butter → crispy capers.
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