Scallop Crudowith Cauliflower Purée and Saffron Cauliflower Pickles


For this elegant seafood dish, marinated scallops are paired with cauliflower prepared two ways, and served on the shells.


Cauliflower Purée:

1 lb cauliflower, cleaned, florets only (save 1⁄2 C of the smallest pieces for pickled garnish)
6 Tbsp butter
1 1⁄2 C heavy cream
2 Tbsp Parmesan cheese, shredded
1 tsp sea salt
Pinch of white pepper

Saffron Cauliflower Pickles:

3 saffron pistils
1⁄4 C rice vinegar
1 Tbsp sherry vinegar
2 tsp kosher salt
2 tsp granulated sugar

Scallops Marinade:

4 Tbsp fresh orange juice
3 Tbsp fresh lemon juice
3/4 tsp sherry vinegar
2 tsp grape-seed oil
1 tsp fresh ginger, finely grated
1⁄2 red Thai chili, thinly sliced
2 tsp red onion, brunoised (very finely diced)
2 tsp sea salt


8 scallops, shelled and thinly sliced horizontally (thoroughly clean and save 4 of the shells
for serving)
Pinch of black sea salt, to garnish
1 Tbsp chives, sliced, to garnish
Olive oil, to garnish



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Blender


Prepping time: 30 minutes / Cooking time: 45 minutes / Sous vide cooking time: 3 hours, 10 minutes




For the Cauliflower Purée:

  1. Set the circulator to 177°F (81°C). Combine all the ingredients in a sous vide pouch and vacuum-seal.
  2. Place in the water bath and cook for 3 hours.
  3. Remove from water bath. While still hot, transfer to a blender and purée, 3 to 4 minutes.

For the Saffron Cauliflower Pickles:

  1. Set the circulator to 181°F (83°C). Place all the ingredients in a sous vide pouch, vacuum-seal, and place in the water bath. Cook for 10 minutes.
  2. After cooking, remove the pouch from the water and chill in refrigerator until ready to serve.

For the Scallops:

  1. Mix all the marinade ingredients together until the salt is dissolved. Strain.
  2. In a mixing bowl, combine the sliced scallops with the marinade (reserve a small amount for garnishing) and set aside for 10 minutes.

To Serve:

  1. Spread 2 teaspoons of cauliflower purée on each scallop shell and carefully place the marinated scallops evenly between the 4 shells.
  2. Drizzle some of the marinade over the scallops and garnish with the cauliflower pickles.
  3. Sprinkle a pinch of black sea salt and chives. Drizzle with olive oil.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.