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1 Comment If you’re looking for an elegant yet easy appetizer with scallops, this recipe with creamy cauliflower puree, crispy bacon, and toasted hazelnuts is perfect for the holidays. It looks impressive, comes together in just 30 minutes, and doesn’t require any complicated cooking techniques. I love serving these for Christmas dinner.
The combination of flavors is fantastic. The scallops are tender and slightly sweet, the bacon adds a delicious salty crunch, and the cauliflower puree creates a smooth, creamy base. Add some toasted hazelnuts for extra texture and a little lemon to brighten everything up, and you’ve got yourself a wonderful appetizer.
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Tip from Simone
Scallops are a great and easy appetizer for any festive occasion and especially so for Christmas. They’re really quick and look beautiful. Make sure to also check my recipes for scallops with bacon and scallops with pea puree!
The biggest tip? Make sure you pat the scallops dry before you add them to the pan. That helps in creating that outside crunch and absolutely do not overcook the scallops.
Recipe Ingredients
For making this scallops appetizer you need the following ingredients. Make sure to check the exact needs and ingredients in the recipe card below.
- scallops – I have used about 12 scallops for four people, so that amounts to three pieces per serving. If you’re using frozen scallops make sure to defrost completely and pat dry thoroughly before frying.
- cauliflower – instead of cauliflower you can also use broccoli or celery root puree. Of course this does give a different flavor
- smoked bacon – gives a delicious crunch when crumbled over the scallops. Pancetta is a good alternative too.
- hazelnuts – toasted hazelnuts are great. Chop them and sprinkle over the appetizer
- butter and olive oil – I use a combination of these for searing the scallops.
How To Make Appetizer with Scallops
Making this delicious appetizer is pretty simple. Most of the components can be made ahead of time. Just make sure to sear the scallops right before serving, for the best texture.
Start by roasting the hazelnuts and baking the bacon until crispy. In the meantime cook the cauliflower in vegetable broth until tender and then blend into a smooth puree.
When you’re ready to serve, heat the butter and olive oil in a large skillet. Sear the scallops until golden brown on both sides, being careful not to overcook them.
Remove the scallops from the pan and add the lemon juice stirring to scrape up any browned bits to create a quick sauce.
Make it extra festive by serving the scallops in cleaned scallop shells.
Can you Make This Scallops Appetizer Ahead of Time?
Scallops absolutely taste their best when served straight from the pan. I wouldn’t recommend searing them ahead of time because reheating them can cause them to be rubbery. You can prepare almost everything else in advance.
Cauliflower puree – make 1 to 2 days in advance and store in an airtight container in the fridge. Reheat gently in a saucepan or microwave. If too thick add a little bit of broth or milk.
Crispy bacon – Cook the bacon ahead of time and let it cool. Keep in an airtight container in the fridge. You can briefly crisp them back up in the oven.
Hazelnuts – Toast the hazelnuts and store in an airtight container at room temperature.
FAQ Scallops Appetizer with Cauliflower Puree
Absolutely! In fact, I recommend it if you’re making this scallop appetizer for Christmas or another special dinner. Prepare the puree a day ahead, store it covered in the refrigerator, and gently reheat it before serving.
The most important thing is not to overcook them. Use a hot skillet and cook the scallops just until they develop a golden crust and the flesh turns opaque. Depending on their size, this usually takes around 1½–3 minutes per side. Larger scallops will need a little longer than smaller ones.
Also, avoid overcrowding the skillet. If necessary, cook the scallops in batches.
Excess moisture prevents scallops from developing a nice golden crust. Instead of searing, they’ll start steaming in the pan. Patting them thoroughly dry with paper towels helps them brown beautifully.
Of course! The hazelnuts add a delicious crunch, but the appetizer will still taste wonderful without them. You can also substitute toasted almonds or walnuts. For a nut-free version, simply leave them out.
Yes, it’s a great choice for Christmas dinner because most of the preparation can be done ahead of time. Make the cauliflower puree, cook the bacon, and toast the hazelnuts in advance. When it’s time to serve, all you need to do is sear the scallops and assemble the plates.
Chervil, dill, parsley, and chives all work beautifully with scallops. I particularly like chervil for its delicate flavor, but dill adds a lovely freshness too. A little fresh thyme can also be delicious, especially when combined with butter and lemon.
Yes, frozen scallops work well as long as they’re properly thawed. Let them thaw overnight in the refrigerator, drain any excess liquid, and pat them completely dry before cooking. If possible, choose dry-packed scallops without added water or preservatives, as they tend to sear better.
More Easy Appetizers
Of course I have more easy and delicious appetizers for you to try!
Scallops Appetizer with Bacon and Cauliflower Puree
Ingredients
- 6 slices smoked bacon
- 25 g blanched hazelnuts
- 750 ml vegetable broth
- 300 g cauliflower cut into florets
- 25 g unsalted butter
- 3 tbsp olive oil
- 12 fresh sea scallops
- ½ lemon juice and zest
- 6 sprigs fresh chervil or dill leaves only
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F), conventional setting.
- Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Place the hazelnuts in a small oven-safe dish and put both in the oven.
- Toast the hazelnuts for 5–7 minutes, until lightly golden and fragrant. Give them a stir halfway through to ensure even roasting.
- Bake the bacon for 8–10 minutes, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
- Roughly chop the toasted hazelnuts and set aside. Crumble the crispy bacon into small pieces and set aside separately.
- Meanwhile, bring the vegetable broth and cauliflower florets to a boil in a saucepan. Cook for 10–15 minutes, until the cauliflower is completely tender.
- Drain the cauliflower and let it sit in the colander for a minute to allow excess moisture to evaporate. Transfer to a food processor and blend until smooth and creamy. Season with salt and black pepper to taste. Keep warm until ready to serve.
- Pat the scallops thoroughly dry with paper towels. Heat the butter and olive oil in a large skillet over medium-high to high heat. Once the pan is hot, add the scallops in a single layer, leaving enough space between them.
- Sear the scallops for approximately 2–3 minutes per side, depending on their size, until golden brown and just cooked through. Avoid moving them around while they’re searing so they develop a nice crust. Be careful not to overcook them, or they’ll become rubbery.
- Remove the scallops from the skillet. Squeeze the lemon juice into the pan and stir it into the remaining butter and olive oil, scraping up any browned bits to create a quick pan sauce.
- To serve, spoon some cauliflower puree onto each plate. Arrange three scallops on top, then sprinkle with crispy bacon and toasted hazelnuts.
- Drizzle with a little of the lemon pan sauce and garnish with fresh chervil or dill and finely grated lemon zest.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
An easy and delicious scallops appetizer that looks pretty impressive too!