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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

EP35 - Seared Scollops

Team:Eve & Jason

Prep:40 mins

Cook:30 mins




Salt and pepper, to season

25g butter

1 cup small cauliflower florets

12 large scallops, without roe

Toasted flaked almonds and micro coriander, to serve



100g white miso paste

2 tsp lemon juice

2 tbs rice wine vinegar

1 tbs tahini

1 tbs honey

1 tbs caster sugar

40ml grapeseed oil



300g cauliflower, finely chopped

100ml pure cream

35g salted butter



  1. To make miso dressing, whisk all ingredients until smooth and combined.
  2. To make purée, place all ingredients in a small saucepan over low heat. Simmer, covered, for 7 minutes or until cauliflower is very soft. Blend until smooth. Season.
  3. Melt butter in a frying pan over medium heat. Add cauliflower and season. Cook, turning occasionally, for 5 minutes or until golden brown and tender.
  4. Season scallops. Preheat a lightly greased frying pan until very hot. Add scallops and cook for 1 minute. Turn and cook for a further 15 seconds.
  5. Smear purée onto serving plates and dot with drops of dressing. Top with scallops and scatter with cauliflower, almonds and micro coriander to serve.