Redemption Scallops

Turns out, I actually can sear a scallop.

After all the drama of competing on MasterChef and the elimination challenge that sent us packing, it only felt right to come back for a little bit of sweet retribution.

Growing up, scallops were always a birthday treat, something you saved for special occasions. Mom would sear them off in a cast iron pan, butter basting until golden, that perfect mix of crust and tenderness that felt like luxury on a weekend.

This dish is that same memory, just dressed up a little. Brown butter seared scallops, silky cauliflower puree, rehydrated mushrooms for depth, and fried capers for a salty pop. It’s simple, elegant, and forgiving which, let’s just say, is a welcome change from a timed TV kitchen.

And the secret? Always buy dry pack scallops (never the treated ones) and, even better, let them rest on a wire rack in the fridge for a few hours before cooking. That little trick gives you the restaurant-level sear that’s been haunting me since the MasterChef kitchen.

Brown Butter Seared Scallops with Cauliflower Puree, Rehydrated Mushrooms, Fried Capers and Lemon Zest

Ingredients (Serves 4)

Scallops

• 12 large dry pack sea scallops

• Salt and pepper

• 2 tablespoons algae oil (I like Algae Cooking Club)

• 3 tablespoons unsalted butter

Cauliflower Puree

• 1 medium head cauliflower, cut into florets

• 1 cup heavy cream

• 2 tablespoons butter

• Salt to taste

Rehydrated Mushrooms

• 1 ounce dried chanterelles or a mix of porcini and shiitake

• ½ cup hot water (for soaking)

• 1 tablespoon butter

• 1 small shallot, minced

• Salt to taste

Fried Capers

• 2 tablespoons capers, drained and patted dry

• 1 tablespoon algae oil

To Finish

• Zest of 1 lemon

• Chives, finely chopped

• Flaky salt

  
  

Instructions

1. Prep the Scallops. Use dry pack scallops only. Wet-packed scallops are soaked in solution and won’t caramelize. Place scallops on a wire rack set over a tray and refrigerate uncovered for 1 to 2 hours to help them dry out. This ensures the best crust. Before cooking, pat completely dry and season lightly with salt and pepper.

2. Rehydrate the Mushrooms. Soak dried mushrooms in hot water for 20 minutes. Strain and reserve the liquid. In a pan, sauté shallots in butter until translucent. Add mushrooms and a splash of the soaking liquid. Cook until tender and glossy. Set aside.

3. Make the Cauliflower Puree. Simmer cauliflower in cream until fork tender. Transfer to a blender with butter and a pinch of salt. Puree until smooth and velvety. Adjust seasoning and consistency with more cream if needed. Keep warm.

4. Fry the Capers. Heat oil in a small pan over medium-high heat. Add capers and fry until they bloom and crisp, about 1 minute. Remove and drain on paper towel.

5. Sear the Scallops. Heat algae oil in a cast iron pan over high heat until just smoking. Add scallops and sear undisturbed for about 90 seconds. Flip, add butter, and baste until golden and just opaque, about 1 more minute.

6. Plate It Up.

   Spoon cauliflower puree onto each plate. Nestle scallops on top, spooning over brown butter from the pan. Scatter mushrooms and fried capers around. Finish with lemon zest, chives, and a pinch of flaky salt.