Trenza's Pan Seared Scallops with Ginger Cauliflower Purée

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Trenza's Pan Seared Scallops with Ginger Cauliflower Purée

Serving Size

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Chef/owner Susie Jimenez of Trenza in Uptown is a fan of spicing it up! Here's a recipe of hers I was lucky enough to receive just recently... Trenza's pan seared scallops with ginger cauliflower purée, and chive oil.


  • 12  scallops

Cauliflower Purée:

  • 1 head  cauliflower
  • 1/2 cup  ginger
  • 2 Tablespoons  garlic
  • 1 small yellow onion
  • 6 cups  vegetable stock
  • Salt and pepper

Chive oil:

  • 4 oz  chives
  • 1 Tablespoon  lime juice
  • 1/2 cup  extra virgin olive oil
  • Salt

Recipe Info

For the Scallops:

  1. Place a skillet Over high heat, add a touch of grape seed oil. Season scallops with salt and place them in skillet until they are golden brown, turn them over and cook for another minute. Remove and place them over purée.

For the Cauliflower Purée:

  1. In a pot, place 3 tablespoons of grape seed oil over medium heat. Add cauliflower, ginger, garlic and onion and cook for about 8-10 minutes. Add stock and allow to come to a boil, reduce heat to a simmer and cover. Allow to cook for 25-30 minutes or until cauliflower is tender. Place in blender over high speed until it's silky smooth. Season with salt and white pepper. 

For the Chive Oil:

  1. Place ingredients in a blender and blend for about 2-3 minutes. Drizzle chive oil around purée and enjoy. 

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