Cook Time

30 mins

Total Time

30 mins

If you are a fan of scallops, you need to try these delicious seared scallops, you will not be disappointed!


  • 8pc Large Sea scallops
  • 1 head cauliflower
  • 2 sticks unsalted butter
  • 3 egg yolks
  • 1 tbsp tarragon, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 large shallot, finely chopped
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
  • Olive oil


  1. Preheat oven to 450 degrees F. Break cauliflower down by hand into medium sized florets, toss in olive oil, and salt and pepper. Transfer to a lined baking sheet. Roast until golden brown, about 10 minutes.
  2. In a medium saucepot, melt butter with shallot over low heat. In the jar of a blender, combine egg yolks, parsley, tarragon, and lemon zest and juice on low speed. When butter is fully melted, pour into jar of blender while running on low speed, increasing speed as the butter is added. Season bearnaise with salt and pepper and set aside.
  3. Preheat a large frying pan on medium high heat. Season scallops with salt only. Add roughly 2tbsp of olive oil to the pan, or enough to cover the bottom of the pan with a thin layer of oil. Sear scallops on one side until deeply golden brown and caramelized, about 4 minutes. Flip scallops and remove pan from heat. Allow to rest for 5 minutes.
  4. To serve, arrange scallops and cauliflower on a plate, and top with bearnaise.