Go Back

Browned Butter Scallops on Cauli-couscous & Pumpkin Puree

Servings 4


Pumpkin Puree

  • 500 g pumpkin peeled and seeded (Butternut if you aren't concern about carb count)
  • 1/4 tsp Xanthan gum optional
  • Salt to taste

Lemon Parsley Cauli-Couscous

  • 500 g Cauliflower
  • 3 tbsp chopped italian parsley
  • 1-2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 tbsp olive oil

Pan Seared Scallops

  • 500 g Wild Caught Large Scallops
  • 2 tbsp olive oil
  • Salt & Pepper to taste
  • 3 tbsp butter for browned butter


Pumpkin Puree

  • Slice pumpkin into thin slices and steam over high heat for 10 minutes until soft and tender.
  • Drain any excess liquid and transfer to blender.
  • Season with salt, add Xanthan gum and blend until pureed.
  • Pour the puree through a sieve to remove larger lumps.
  • Use a spoon to push the puree through the sieve.

Lemon Parsley Cauli-Couscous

  • Clean cauliflower, remove stalk, and separate into florets.
  • Using a food processor, process florets into the size of couscous.
  • Heat pan on high heat with oil.
  • Stir-fry cauliflower until dried and slightly brown. (About 8 minutes)
  • Season with salt and black pepper.
  • Remove from heat, stir in chopped parsley, lemon juice, and 1-2 tsp lemon zest.
  • Save some lemon zest for garnish later.

Pan Seared Scallops

  • Pat dry scallops with kitchen towel.
  • Season generously with salt and black pepper.
  • In a pan over medium-high heat, add olive oil.
  • When oil is heated, add scallops on by one, taking care not to overcrowd the pan.
  • You might have to work in batches.
  • Allow to cook for about 2 minutes untouched. This will give the scallops a golden crust.
  • Flip and cook for another 1-2 minutes, do not over cook it.
  • In another smaller clean pan, melt butter over medium heat.
  • Allow to cook until slightly browned and smell nutty.
  • Remove from heat immediately and transfer into a bowl.

Putting it together

  • Ladle the puree on the plate, using the back of the ladle to spread the puree in a circular motion.
  • My ladle is small about 1/4 cup.
  • Top with cauli-couscous & scallops.
  • Spoon browned butter over scallops.
  • Garnish with reserved lemon zest.


Xanthan helps bind the puree and give a more gooey texture. But this is absolutely optional.
Paleo & Whole 30: Strain the browned butter to remove milk solids. This will give you browned ghee.
Keto: Watch serving size 50g of pumpkin puree, 100g cauliflower couscous, and 125g scallops =
Total Carbohydrates: 12.26 g, 3.2 g Fiber