SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP
This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)
Provided by CCinSC
Categories Cauliflower
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
- Keep warm.
- Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
- Reserve one cup of the florets.
- Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
- Puree in a blender or push through a fine sieve and keep warm.
- Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
- Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
- In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
- Cook for one minute or two browning the cauliflower slightly.
- Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
- Season with salt and pepper.
- In the center of a plate, put half the cauliflower puree.
- Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
- Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
- Repeat with second plate.
Nutrition Facts : Calories 399.7, Fat 28.5, SaturatedFat 12.6, Cholesterol 63.3, Sodium 508, Carbohydrate 28.3, Fiber 3.7, Sugar 18.1, Protein 8.8
PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops
Provided by Maria Elia
Categories Dinner, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
- Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
- Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.
Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.12 milligram of sodium
SEARED SCALLOPS WITH CAULIFLOWER PUREE
This recipe is from Cooking Light magazine and I am posting it so that I can keep it in one of my cookbooks rather than lose the recipe after I've torn it out of the magazine! This is soooo fantastic! Easy to make if you are in a hurry and fancy enough to serve to company.
Provided by DebS 2
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
- Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
- Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
- Serve scallops over puree.
Nutrition Facts : Calories 275.7, Fat 16.7, SaturatedFat 6.3, Cholesterol 37.3, Sodium 1117.4, Carbohydrate 21, Fiber 4, Sugar 2.8, Protein 12.2
SCALLOPS WITH CAULIFLOWER AND POTATO PUREE
I heard about this recipe from my cousin who got it from her newspaper, originally from 'Cooking Light'. She made it and said it was delicious. I haven't made it yet because scallops are too pricey for my pocketbook right now. According to my cousin and the reviews I read, this is much easier to make than it looks. The picture of the recipe shows tarragon veggies as a side, that's the way the recipe read in her newspaper, and makes for a very pretty presentation. so I've also included that recipe here. This recipe did not specify fresh or dried tarragon. Since it only calls for 1 tsp, I assumed it would be dried, but then it says 'chopped' and one does not need to chop dried tarragon. If you don't have fresh tarragon, I'd start with just a pinch of dried and taste from there. I'm posting it here for safe-keeping.
Provided by arroz241_11561377
Categories Potato
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
- Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth. Divide among plates, and top with about 4 scallops each. Equally divide and place tarragon veggies on the side.
- For the Tarragon Vegetables:
- Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt. Serve as a side dish.
- Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.
Nutrition Facts : Calories 279.9, Fat 10.8, SaturatedFat 4.3, Cholesterol 56.1, Sodium 1276.2, Carbohydrate 22.2, Fiber 3.9, Sugar 3.5, Protein 24.1
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