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Sautéed Sea Scallops with Roasted Tri-Color Cauliflower, Cauliflower Purée, Pickled Red Onions and Meyer Lemon-Olive Relish


Cauliflower used to be the unsung hero of the kitchen. At The Roundhouse, our cauliflower comes from Hepworth Farms—it’s so fresh, when you pinch a floret it doesn’t crumble, it squeaks. It’s just beautiful.

Serves 4


Pickled red onions

  • 4 red onions, sliced very thin
  • 2 2/5 cups distilled vinegar
  • 2 2/5 cups sugar
  • 2 whole cloves
  • 2 teaspoon black pepper
  • 2/3 teaspoon salt
  • 1/4 star anise
  • pinch red pepper flakes
  • 1/4 stick cinnamon
  • 4 allspice

Meyer lemon-olive relish

  • 3 Meyer lemons
  • 1 tablespoon champagne vinegar
  • 4 tablespoon extra virgin olive oil
  • a pinch of cayenne pepper
  • 1 tablespoon plus 1 teaspoon honey (separate)
  • 2 tablespoons black Taggiasca olives, julienned
  • 1 tablespoon shallots, finely chopped

Cauliflower purée

  • 1 white cauliflower, cut into florets
  • 6 cups water
  • 4 cups milk

Roasted tri-color cauliflower

  • 3/4 pound purple cauliflower, cut into florets
  • 3/4 pound green cauliflower, cut into florets
  • 3/4 pound orange cauliflower, cut into florets
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • 1 1/2 poundslarge sea scallops
  • 1 tablespoon canola oil
  • salt and pepper to taste


Pickled red onions

  1. Place all ingredients except the onions in a large pot and bring to a boil.
  2. Turn off heat and let cool. Strain, reserving the liquid.
  3. Return the liquid to the pot and bring to a boil. Place onion slices in boiling liquid and stir for 30 seconds.
  4. Strain the onions, reserving the liquid. 5. Allow onions and liquid to cool. Combine and store in refrigerator until ready to use.

Meyer lemon relish

  1. Cut off both ends of the lemons.
  2. Using a mandoline or very sharp knife, slice the lemons as thinly as possible. Discard the seeds, but save and mix all juices and skin.
  3. Chop the lemon very fine, saving all juice.
  4. In a bowl, mix all ingredients well.

Cauliflower purée

  1. Boil milk and water. Add a little salt to taste.
  2. Add white cauliflower florets to the liquid and return to a boil. Reduce heat and simmer gently until cauliflower is very tender, about 10 minutes.
  3. Drain the cauliflower, reserving the liquid.
  4. Put cauliflower in a blender and puree, adding the reserved liquid little at a time until desired consistency is reached. Keep warm.

Roasted tri-color cauliflower

Preheat oven to 375° F.

  1. In a large bowl, combine the green, purple and orange cauliflower florets. Toss with olive oil and salt and pepper.
  2. Spread out on a large, well-oiled roasting pan and bake at 375 ̊F about 20 minutes, turning once. Florets should be tender with a little bite. Keep warm.

Sautéed sea scallops

Preheat oven to 375° F.

  1. Heat an oven-proof sauté pan over high heat.
  2. Season scallops liberally with salt and pepper.
  3. Put oil in pan. When hot but not smoking, add scallops in a single layer. Do not overcrowd pan.
  4. Sauté to a nice golden color, turn scallops over and place pan in the oven. Cook about another minute-and-a-half, until cooked to desired doneness.

To Serve: Pour a pool of cauliflower purée in the center of 4 plates. Top with the tri-color cauliflower. Arrange scallops around, and spoon a little lemon relish over and around the scallops.

Hudson Valley Restaurant Week is back this April 8-21!