Scallops with Creamy Cauliflower Mash and Portobello Mushroom Sauce

Scallops, with their delicate texture and sweet flavor, make for a fantastic main course whether you're planning a sumptuous dinner or a sophisticated lunch. The key to elevating scallops into a dish that's sure to impress lies in pairing them with just the right garnish and sauce. We're excited to share a recipe crafted by Chef Vlad that showcases scallops in all their glory, accompanied by a creamy cauliflower mash and a rich portobello mushroom sauce, and topped with the luxurious touch of black and red caviar.

Ingredients

For the Scallops:

• 12 large sea scallops
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Portobello Mushroom Sauce:

• 2 large portobello mushrooms, finely chopped
• 1 small onion, finely diced
• 1 cup fish stock
• 1 cup half-and-half cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Creamy Cauliflower Mash:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk
• Salt and freshly ground black pepper, to taste

For Garnish:

• Green oil (optional)
• 1 tablespoon black caviar
• 1 tablespoon red caviar

Instructions

Preparing the Portobello Mushroom Sauce:

1. In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the finely chopped portobello mushrooms and diced onion. Sauté until the mushrooms are tender and the onions are translucent.
2. Pour in the fish stock and half-and-half cream, stirring to combine. Season with salt and pepper to taste. Let the mixture simmer until it thickens into a sauce. Keep warm while you prepare the rest of the dish.

Making the Creamy Cauliflower Mash:

1. Boil a large pot of salted water. Add the cauliflower florets and cook until they are very tender, about 10 minutes. Drain well.
2. While the cauliflower is cooking, in another skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
3. Transfer the cooked cauliflower to a blender, adding the sautéed onion and garlic, along with the coconut milk. Blend until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Cooking the Scallops:

1. Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. Heat a non-stick skillet over medium-high heat with 2 tablespoons of olive oil. Once hot, add the scallops, making sure not to overcrowd the pan. Cook for about 2 minutes on each side, or until a golden crust forms and they are just cooked through.

Assembling the Dish:

1. Spoon the creamy cauliflower mash onto the center of each plate. Arrange the cooked scallops on top of the mash.
2. Drizzle the portobello mushroom sauce around the cauliflower mash and scallops.
3. Garnish the dish with green oil, if using, and a dollop of both black and red caviar on top of the scallops.

Nutritional Insight

Scallops are not only delicious but also low in calories and high in protein, making them a healthy choice. When paired with the indulgent black and red caviar, known for their omega-3 fatty acids, this dish becomes a fusion of taste and health.

Calories and Cost

• Calories per Serving: Approximately 450-500 calories per serving, depending on the portion size and the amount of sauce used.
• Cost to Make at Home: The cost of this dish can vary based on the price of ingredients. Generally, expect to spend around $70-$90 for the ingredients:
  • Sea Scallops: $30-$40 for 12 large scallops
  • Black and Red Caviar: $25-$35 for 2 oz
  • Cauliflower, Onion, Garlic, Coconut Milk, Half-and-Half Cream, Portobello Mushrooms, Olive Oil: $15-$20

Conclusion

This dish, curated by Chef Vlad, is not only a feast for the taste buds but also a visual delight. The creamy cauliflower mash offers a smooth contrast to the savory scallops, while the portobello mushroom sauce adds depth and richness. The finishing touch of caviar introduces a burst of flavor and a touch of elegance, making this dish perfect for any special occasion or a luxurious meal at home.

FAQ: Scallops with Creamy Cauliflower and Portobello Mushroom Sauce

Can I use frozen scallops for this recipe? Yes, you can use frozen scallops. Thaw them overnight in the refrigerator before use. Before cooking, ensure they are thoroughly patted dry to achieve a nice sear.

Is there a substitute for half-and-half cream in the mushroom sauce? If you're looking for a lighter option, you can substitute half-and-half with whole milk. For a dairy-free version, almond milk or oat milk can work, but the sauce might be less creamy.

Can I make the cauliflower mash ahead of time? Absolutely. The cauliflower mash can be prepared ahead of time and reheated gently on the stove or in the microwave. Add a little extra coconut milk while reheating if it seems too thick.

What is green oil, and do I have to use it? Green oil is typically made by blending herbs like parsley, cilantro, or basil with olive oil. It adds a fresh, vibrant flavor and color to dishes. It's optional but recommended for an extra touch of flavor and presentation.

How do I know when the scallops are cooked perfectly? Scallops are perfectly cooked when they have a golden-brown crust on the outside and are opaque and slightly firm to the touch in the center. Overcooking can make them rubbery, so watch them closely, and remember they will continue to cook a bit after being removed from the heat.

What can I use instead of caviar for garnish? If caviar isn't available or not to your taste, consider garnishing with finely chopped chives, a sprinkle of paprika, or lemon zest for a pop of color and flavor.

Are there any recommended side dishes to accompany this main course? This dish is quite rich and flavorful on its own. For balance, consider serving it with a light, crisp salad or some steamed green vegetables like asparagus or green beans.

How can I adjust this recipe for a vegetarian? For a vegetarian version, omit the scallops and caviar. You could add roasted chickpeas or pan-seared tofu as a protein substitute. Make sure to use vegetable stock in place of fish stock for the mushroom sauce.

As the website manager for Global Seafoods and a YouTube channel manager, I'm passionate about sharing exquisite seafood recipes that can bring a taste of the ocean to your table. This recipe is a testament to the versatility and finesse of seafood, particularly scallops, in creating dishes that are both sophisticated and satisfying. Enjoy crafting this culinary masterpiece and delighting your guests with a meal they'll remember.

For more information on high-quality seafood, visit Global Seafoods to purchase some of the best scallops and other seafood options, including smoked weathervane scallops, Hokkaido scallops, and Alaskan pink scallops.