Scallops Italian Style

I usually like to serve scallops as a starter. But this dish is a made as a main dish. These pan fried scallops are served on a bed of silk cauliflower pure, cherry tomatoes and balsamic warm dressing. This dish just breaths Italy to me. I love how the warm balsamic dressing lifts this dish. Imagine a bite of soft creamy cauliflower purée, with the delicate yet salty scallop, juicy sweet tomatoes and warm balsamic vinegar. Its just a match made in heaven!

Ingredients for the “Scallops Italian Style”:

  • Scallops
  • Basil
  • Cauliflower
  • Dijon mustard
  • Cumin
  • Italian honey tomatoes (or regular tomatoes, but they should be good quality and sweet)
  • Balsamic vinegar
  • Lemon
  • Honey
  • Salt
  • Pepper

Scallops Italian Style

A fresh, tastful, Italian inspired dish
Course Appetizer, Main Course
Cuisine Italian
Keyword Dairy-Free, Fresh, Gluten-Free, Low Carb
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • 1/2 Cauliflower head cut into smaller pieces
  • 2 tsp Dijon mustard
  • 1 tsp Cumin
  • 6 Scallops
  • 8 Italian honey tomatoes (or other good quality tomatoes) queartered
  • 4 tbsp Balsamic vinegar
  • 2 tbsp Lemon juice
  • 2 tsp Honey
  • Salt to taste
  • Pepper to taste
  • Fresh basil to garnish

Instructions

  • Bring water to a boil in a medium sized pot.
  • Add some salt and the cut cauliflower and boil until soft.
  • In a small pot add balsamic vinegar, lemon juice and honey and let is shimmer on low heat while you prepare the rest of the ingredients.
  • Drain the cauliflower and add to a blender and mix until smooth.
  • Add dijon mustard, salt and cumin to the cauliflower and mix again until everything is combined.
  • Preheat a pan over medium/high heat.
  • Seasone the scallops with salt and pepper.
  • Fry in the pan for 2-3 minutes on each side (depending on how raw you like them).
  • Put the cauliflower purée on a plate with scallops on top.
  • Put tomatoes around the califlower purée.
  • Add warm balsamic sauce on top and garnish with fresh basil.

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