Keto scallops on cauliflower purée with sage butter

Keto scallops, seared over a high heat, on cauliflower purée with cream and nutmeg, with sage butter and lemon. A starter or a light dinner for your Christmas menu.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 298 kcal per serving
• Protein: 14 g
• Fat: 22 g
• Carbs: 8 g

Ingredients

• 600g cauliflower
• 60ml cream
• 70g butter
• 12 scallops
• 1 tbsp olive oil
• 12 sage leaves
• 1/2 unwaxed lemon
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · stick blender · sieve

1. Divide the cauliflower into florets, cook in salted water for 12 minutes until soft, drain and let it steam dry.
2. Blend the cauliflower with the cream and a third of the butter and season with nutmeg, salt and pepper. Keep the purée warm.
3. Pat the scallops dry and salt them lightly.
4. Heat the olive oil in a frying pan over a high heat and sear the scallops for 90 seconds on each side until browned. Take them out of the pan.
5. Add the rest of the butter and the sage to the pan and let the butter foam until it smells nutty. Add a little lemon juice.
6. Divide the purée between four plates, place three scallops on each and pour over the sage butter.

Good to know

Scallops need only three minutes in the pan and are still the highlight of a festive menu. You can make the cauliflower purée in advance. The key is a hot pan, so the scallops brown on the outside and stay translucent in the middle.

Swaps

Scallops → prawns (crustaceans). Cauliflower → parsnips (more carbs, so no longer keto). Cream → coconut milk. Sage → thyme.

Cooking tips

Use scallops without roe and pat them dry well, or they won't brown. Thaw frozen scallops overnight in the fridge.

Storage

The purée keeps in the fridge for 2 days; eat seared scallops straight away.

Allergens

Contains molluscs and milk; gluten-free, no egg or nuts. Suitable for children; in pregnancy, cook the scallops right through.

Frequently asked questions

How long do scallops keep in the fridge?

The purée keeps in the fridge for 2 days; eat seared scallops straight away.