I absolutely LOVE fresh sea scallops anytime of year! They are a classy light seafood that is pulled from our oceans for fine dining, however they are most precarious on the pan and very easy to overcook. Timing and temperature is everything when making them the right way, so let us help you do it right.

If you pinch the skin in between your index finger and thumb, that is the exact consistency you want your seared scallops to adhere. They come out best when you actually poke them after searing them to see if the consistency matches well with the skin pinch I was telling you about earlier.

When buying fresh scallops, it is best to go to your local fish market to get the freshest scallop possible. You need to make sure the scallops are well cleaned as if they are not sometimes sand can sit in between the tiny crevices of the fresh scallop meat. Make sure you ask your local fish market expert to thoroughly clean them before they package them up for you just to be safe. Nothing is worse than a sandy seared scallop!

This recipe is super simple to arrange an hour or so before you want to serve you and your guests, whether they are friends or family alike, they will be impressed with your culinary mastery and unique ingredients. This is a light meal that has your guests feeling full, but not heavy as they leave to go on with their night.

Let’s get started.


  • 4 tablespoons of olive oil
  • 4 cups of finely chopped cauliflower florets
  • 4 tablespoons of grass fed butter or ghee
  • 1/2 cup of chopped chives
  • 1/2 cup of apple juice
  • 12 fresh basil leaves, thinly sliced lengthwise
  • 1 lb of fresh sea scallops (best to buy the day you make it for your family or guests)


  • Add one tablespoon of olive oil on a medium hot pan, then add the finely chopped cauliflower florets. Cook for 4 minutes and set aside.
  • Add the three tablespoons of olive oil left to the pan and cook each fresh sea scallop for 2 minutes on each side. Then sea scallop is done when you push on it with your finger it should have the same consistency when you pinch the skin in between your index and forefinger on your hand. Place them on the side.
  • Use that same pan and add the chopped chives on medium heat mixing them on the pan for a minute.
  • Add the 1/2 cup of apple juice to the pan, and scrape of the bits of buttery goodness on the pan to richen the sauce.
  • Add the cauliflower you precooked earlier to the pan, stirring here and there for 7 minutes.
  • Place the precooked seared scallops within the mix and fluff them in with the contents for a few minutes and turn off heat.
  • Place the mixture in a nice presentation bowl with the thinly sliced basil on top and serve to your family and guests.

I hope you enjoyed our fresh pan seared sea scallop cauliflower puree. Let us know how it came out below, what worked and what you added for your unique palate.

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