Seared Sea Scallops with Cauliflower Fritters

Seared Sea Scallop with Cauliflower Fritter by Chef Chris Lynch // photo credit Madeline Wolf

I have had so many readers reach out for recommendations of special Holiday Appetizers to serve at their upcoming Holiday Dinner Parties. And while I have a lovely selection of ones to choose from {see my Appetizer section here}, I got the feeling they meant something even more unique and special. So I began racking my brain and I remembered this incredible Seared Sea Scallop with Cauliflower Fritter appetizer that Chef Chris Lynch of Kitchen Surfing made at the UpRoot Wine Dinner Party {at which I was the party planner}. The appetizer was gorgeous to the eye and even better when it came to taste. So I reached out to Chris and he was kind enough to share his famous recipe. So here it is… something to blow your guests socks off whether you are hosting something as simple as wine & apps or a full pledged Holiday Dinner Party! Enjoy!

Wood Board filled with Seared Sea Scallop with Cauliflower Fritter by Chef Chris Lynch // photo credit Madeline Wolf

Seared Sea Scallop with Cauliflower Recipe: 

*Note from the Chef: The fritter batter will make enough to serve 20 as hors d’oeuvres .. You can pare it down by only using half of a head of cauliflower, or just eat the extra fritters without scallops.

Cauliflower Fritter 

  • 1 head Organic Cauliflower
  • 5 cloves Garlic, finely chopped
  • 1 bunch Scallions, thinly sliced
  • 1/4 cup Cilantro, chopped
  • 1 tbs Curry Powder
  • 8 oz Feta, crumbled
  • 1/4 tsp Cayenne, or more
  • Salt & Pepper
  • 2 eggs
  • 1 cup Flour
  • Oil for frying

Heat oil in skillet. Make tablespoon sized dollops of fritter bater and gently lower into skillet and fry until golden and crispy, then flip once and repeat. Drain on a rack or paper towels and keep warm in the oven until ready to serve.


  • 1­2 dozen Sea Scallops, patted dry and seasoned on both sides with salt & pepper
  • Oil for frying

In a heavy bottomed cast iron skillet, heat oil until shimmering. Place a few scallops in pan without crowding. Do not move for about one minute. A cruft should form. Flip and cook on other side for half the time. Do not overcook.

Pomegranate Reduction

  • 1 large pomegranate, seeds removed into a small saucepan
  • Water to just cover ­a few tablespoons
  • 2 tbs Pomegranate Molasses
  • 2 tbs White Balsamic Vinegar
  • 1 Lemon

Over medium heat bring pomegranate seeds, water and vinegar to a simmer and cook until syrupy. Add Balsamic & juice of the lemon and a pinch of salt. Cook over low heat until a syrupy consistency is achieved. Adjust for seasoning.

Place 2 or 3 fritters, seasoned with salt on a small plate. Top each with a seared scallop; they should be about the same diameter. Sprinkle with sea salt and a crack of fresh white pepper. Using a spoon or a squeeze bottle, drizzle the pomegranate reduction around the plate. Serve.

Chef Chris Lynch drizzles Pomegranate Reduction for his Seared Sea Scallop with Cauliflower Fritter // photo credit Madeline WolfSeared Sea Scallop with Cauliflower Fritter by Chef Chris Lynch // photo credit Madeline Wolf

Event Photos taken by Madeline Wolf Photography.