Cast Iron

Pan Seared Scallops with Mushroom Sauce over Cauliflower Mash

by:
November 23, 2014
4.5
4 Ratings
Pan Seared Scallops with Mushroom Sauce over Cauliflower Mash
  • Serves 4-6
Author Notes

This was in prep for Thanksgiving and ended up becoming a perfect Friendsgiving entree before we spend the long Thanksgiving weekend with our family/friends with the real bird ;) Fresh jumbo sea scallops from our fish monger in the morning (fresh off the boat), and used local organic ingredients for each. This is a great dairy-free, gluten-free, low-carb dish to serve friends and family. The cauliflower mash was the perfect substitute in place of mashed potatoes; lighter, fluffier, and still the same consistency that helped absorb the can't-get-enough-of mushroom gravy. Serve this with honey mustard rosemary glazed carrots to make it a beautifully colored meal. —Stacy

What You'll Need
Ingredients
  • Scallops, Cooked Spinach, and Cauliflower Mash
  • 6 Jumbo sea scallops
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 2 bunches fresh organic spinach, washed and trimmed
  • 1 large cauliflower head
  • 1-2 garlic cloves, whole
  • 1/4 cup organic unsweetened coconut milk
  • 2 tablespoons thyme, finely chopped
  • Mushroom, Shallot, and Thyme Gravy
  • 1/3 cup dried mushrooms (shiitake or mixed)
  • 2 cups organic vegetable stock
  • 2 tablespoons butter (vegan butter substitute is okay)
  • 1 large shallot, finely minced
  • 2 tablespoons flour
  • 1 tablespoon tamari
  • 1/4 cup organic unsweetened coconut milk
  • 1/2 tablespoon red wine vinegar or sherry
  • 1 tablespoon thyme, freshly chopped
  • salt and pepper
Directions
  1. GRAVY: Bring vegetable stock to a boil. Pour over dried mushrooms and let it soak for 30 minutes. Once rehydrated, remove mushrooms, thinly slice or dice, and set aside. Keep stock.
  2. In a medium saucepan melt the butter. Add minced shallots and saute on medium to medium-high for 5 minutes until softened.
  3. Add flour and stir constantly to cook out flour for 2-3 minutes.
  4. Gradually add 1.5 cups of reserved mushroom-vegetable stock 1/2 cup at a time, stirring continuously after each addition. Continue to cook over medium heat until it slowly thickens.
  5. Add reserved mushrooms, soy sauce, red wine vinegar, and coconut milk to the gravy. Continue to cook until heated through and thickened to desired consistency. Season with salt and pepper. Add thyme at the very end before serving and add additional thyme to garnish before serving.
  6. CAULIFLOWER MASH: Chop cauliflower into smaller florets and steam along with garlic cloves until very soft. Place in a food processor along with 1 tb of butter, coconut milk, salt, pepper, and thyme (optional). Blend until desired consistency. Place in a serving bowl, covered to keep warm before serving.
  7. SPINACH: Place spinach in a small pot and cook over medium heat until eaves wilt (3-4 minutes). Drain in a colander and place back in pot. Add additional butter, salt, and pepper as desired.
  8. SCALLOPS: Pat-dry jumbo scallops and sprinkle with salt and pepper. Heat butter and oil in a nonstick skillet (Cast iron skillets are amazing for scallops) over medium-high heat until when scallops are placed on the surface it starts to sizzle. Place all scallops in skillet and pan-sear until nicely caramelized on each side. About 2 minutes per side. Transfer to a plate and keep warm.
  9. TO SERVE: Spoon cauliflower mash in the middle of the plate, topped with spinach, then seared scallops. Garnish with additional fresh chopped thyme, a light drizzle of high quality olive oil. Spoon gravy over right before serving. ENJOY!!
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