Pan Seared Scallop with a Cauliflower Puree, Basil Pesto, Toasted Pecans, and a Frisée Salad

Scallops Pan Seared Scallop with a Cauliflower Puree, Basil Pesto, Toasted Peans, and a Frisee Salad

Can you imagine, that this time last year, I hadn’t ever tasted a scallop yet alone cooked, or created a scallop dish! But here I am, posting a delicious scallop dish for you guys to try! This was the dish that turned me into a die-hard scallop fan.

I got my scallops FRESH from my local seafood market, Bar Harbor Seafood. I actually met a super nice guy there, (shoutout to Jason!), and he was so helpful! He told me a lot of cool facts about seafood. And, while I was sniffing around the market, I ran into a 4 pound lobster! On top of that I had some spectacular fish n’ chips for lunch, that were sooo good!

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I had such a great experience at Bar Harbor Seafood, meeting Jason and getting some delicious seafood. This is what food means to me! It’s all about sharing, learning, and bringing people together.

Check out your local markets. You will not only get the amazingly fresh food, but you might meet some amazing people as well.

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Don’t forget your family too! Invite them to go to the market with you, invite them to cook with you, and enjoy your meal together. There’s nothing better than cool conversation at the dinner table and this delicious and refined scallop dish!

This scallop dish is so delicious! It has an amazing balance of acidity, creaminess, and texture. Believe it or not, this was the first scallop dish I ever had, and I’ve loved scallops since!

This was the dish I created for episode 2 for Masterchef Junior. I also recreated this dish live on my Periscope broadcast last Wednesday! I will be uploading the broadcast on Youtube shortly.

If you missed my broadcast, please tune in every Wednesday at 5:30pm EST as I recreate my dishes from Masterchef Junior. Lastly, if you have any questions, or would like to share your foodie creations, you can email me at I’d be more than happy to answer your questions! 🙂

Pan Seared Scallop, with Cauliflower Puree, Basil Pesto, Sugar Toasted Pecans, and a Frisee Salad

Total Time: 35 min

Prep Time: 10 min

Cook Time: 25 min

Serves: 2


Cauliflower Puree:

  • 1 ½ cup roughly chopped cauliflower
  • ½ cup milk
  • 2 tbsp heavy cream
  • Salt and pepper

Basil Pesto:

  • 1 cup roughly chopped basil, lightly packed
  • 1 tbsp lemon
  • 1 tbsp granted Parmesan cheese
  • 2 tbsp pine nuts
  • ¼ cup olive oil

Sugar Toasted Pecans:

  • 1/3 cup pecans
  • ½ tbsp granulated sugar

Pan Seared Scallops:

  • 6 scallops
  • Salt and pepper
  • 2 tbsp grapeseed oil
  • 4 tsp lemon juice

Frisée Salad:

  • 1/2 cup frisée salad*
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • Salt and pepper
  • 2 tbsp olive oil or peanut oil

*If you cannot find frisée any other lettuce is fine.


Cauliflower Puree:

  1. Place the cauliflower a small sauce pot. Add in the milk, salt, and pepper.
  2. Turn the saucepan on medium to low heat, and boil the mixture until the cauliflower is soft upon testing it with a fork. The fork should glide smoothly through the cauliflower.
  3. Once the cauliflower is soft, pour the contents of the saucepan in the blender, with the heavy cream, adding more salt and pepper if needed.

Basil Pesto:

  1. Place the basil, lemon juice, Parmesan cheese, pine nuts, salt, and pepper in a blender, and begin blending on medium to low speed, depending on the strength of your blender.
  2. Slowly drizzle in 1/4 cup of olive oil until the pesto is smooth. If the pesto is still chunky, slowly drizzle in the remaining olive oil, until the desired texture is reached.

Sugar Toasted Pecans:

  1. Place the pecans, and the sugar in a small pan on medium heat.
  2. Stir the mixture, untill the sugar disappears, and the nuts are toasted, which will take around 1-2 minutes.
  3. Immediately, pour the pecans from the pan, and set aside in a bowl.

Pan Seared Scallops:

  1. Pat down the scallops with a paper towel, to make sure they are dry. Season the scallops with salt, and pepper.
  2. Heat a medium sized pan on medium-high heat, and add the grapeseed oil in. Sear the scallops for 90 seconds on each side, or until the seared side is golden brown, and the scallop is translucent.
  3. After the first flip, drizzle or squeeze the lemon juice on the scallops.
  4. Remove from the pan immediately and set said on a paper towel lined plate.

Frisée Salad:

  1. Place the frisée in a medium sized bowl.
  2. In a small bowl, whisk together the dijon mustard, lemon juice, salt, pepper.
  3. Slowly drizzle in the olive oil while whisking quickly.
  4. Drizzle the dressing over the frisée and lightly toss the salad.

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