Roasted Diver Scallops with Brown Butter Sauce

Roasted Diver Scallops with Brown Butter Sauce



  • 3 cups very small cauliflower florets
  • 8-12 diver scallops
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup (1 ½ sticks) cold unsalted butter, cut into chuncks
  • 1 medium shallot, minced
  • 12 fresh sage leaves
  • ½ cup tart dried cherries
  • ¼ teaspoon ground cinnamon


  • Bring a large pot of salted water to a boil.
  • Add the cauliflower & cook about 3 minutes, until tender.
  • Drain, spread on a kitchen towel, & pat dry.
  • Pat the scallops dry & season with salt & pepper.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
  • Add the scallops & sear without moving for 2 minutes, until golden.
  • Gently turn them over & add the butter, shallot, & sage to the pan.
  • Cook until the scallops are just firm & translucent, about 2 minutes more.
  • Divide the scallops among 4 to 6 salad plates using a slotted spoon.
  • Set the skillet & add the butter aside.
  • Heat the remaining 1tbps of olive oil in another skillet over medium heat.
  • Add the cauliflower & cherries & sauté, turning the cauliflower, until it is golden brown, 2 to 3 minutes.
  • Sprinkle the cinnamon over the cauliflower mixture, season with the salt & pepper, & remove from the heat.
  • Rewarm the butter sauce in the first skillet over medium heat.
  • Transfer the cauliflower mixture into the butter & toss.
  • Spoon the mixture over the scallops & serve immediately.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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