Dayboat Scallops, Broccoli Cream, Curried Lentils

This dish is a lovely yet unexpected combination of ingredients and with its green and red colors, it would make a delightful holiday seafood course. All the components have an affinity for each other. Pristine seared sea scallops sit atop earthy curried lentils with toasty walnuts, over a velvety broccoli cream.

The broccoli cream sauce is a rich blend made from puréed broccoli and cream, creating a smooth and luscious texture. The flavor is savory and slightly sweet, with the essence of fresh broccoli shining through. Garlic, onion, celery, and a touch of lemon juice enhance its depth, making it perfect for pairing with the scallops and lentils.

The rich and buttery characteristics of many California Chardonnays complement the sweetness and delicate texture of scallops. The wine’s acidity also helps cut through the richness of the creamy broccoli sauce. We like Rombauer Vineyards Carneros Chardonnay paired here for its complex aromas, intense fruit flavors, and lively acidity.

Dayboat Scallops with Broccoli Cream Recipe

Broccoli Cream

2 1/2 c. broccoli florets
1/4 small/medium onion, diced
1 small/medium celery stalk, sliced
2 t. butter
2 garlic cloves, chopped
1 1/4 c. half n half
1 T. olive oil
fresh squeezed lemon juice
white pepper and salt

Steam broccoli until bright green and tender. Let cool.

Sauté onion and celery in butter until soft but not browned. Add garlic and cook for another minute.

Place broccoli (reserving a few little stalks for garnish), onion & celery mixture, half n half, and olive oil in the container of a high-powered blender like Vitamix.

Blend on the ‘Hot Soup Program’ or start machine slowly and increase to the highest speed and blend for 5 minutes.

Let cool slightly so it is still warm but not steaming hot.

Just before serving, briefly blend the broccoli cream with just enough fresh squeezed lemon juice, to liven it up. Season to taste with white pepper and salt.

Dayboat Scallops, Broccoli Cream, Curried Lentils

Curried Lentils with Toasted Walnuts

olive oil
scallions, sliced
curry powder
walnuts, chopped, toasted
french lentils, steamed (we like Trader Joe’s)
sea salt and fresh ground pepper

Heat olive oil in a sauté pan. Add scallion and cook briefly for about 30 seconds. Add a good sprinkling of curry powder and cook another 30 seconds. Toss in walnuts then add lentils to heat through. Season with salt and pepper. Finish with a splash of olive oil.

Seared Sea Scallops

Season cold, dry, day-boat sea scallops (side muscle removed) with a pinch of sea salt. Heat a stainless steel sauté pan over high heat. Add high-heat mild-tasting avocado oil to coat the bottom of the pan. When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops. Cook over high heat for exactly two minutes. Use a timer. Flip the scallops over with a pair of tongs, and cook for one minute only. Serve immediately.

To Plate

pomegranate arils
little steamed broccoli (or broccolini) florets
microgreens

Ladle a thin amount of broccoli cream onto the center of serving plates. Tip the plate to distribute evenly. Mound a generous spoonful of curried lentils in the center. Arrange broccoli florets in the sauce. Place scallops on top of the lentils. Garnish with pomegranate arils and microgreens.