Scallops With Cauliflower Dried Cherries And Capers Food

SEARED SCALLOPS WITH CAULIFLOWER PUREE, ROASTED CAULIFLOWER AND APPLE-BACON CHUTNEY

Steps:

• Preheat the oven to 400 degrees F.
• Trim the baby radishes and add into a small saucepan with the garlic, thyme and olive oil and a pinch of salt. Turn on the heat to low and cook gently without simmering for about 10 minutes. Turn off the heat and let sit.
• Set up a pot of boiling water and season well with salt. Set up a bowl of ice water and season with salt. Blanch and shock the dill. Reserve the boiling water. Squeeze out excess water from the dill, coarsely chop, then add into a blender with the canola oil. Blend until smooth, then strain through a fine-meshed strainer. Put into a squeeze bottle.
• Divide the cauliflower in half. Slice one half into flat pieces and place into a sheet tray. Oil on both sides and season well with salt. Place into the oven until crisp and deep golden brown, about 7 minutes.
• Chop the other half of the cauliflower and add into the boiling water along with the potato. Cook until very soft, about 10 minutes. Add into a clean blender. Heat the heavy cream in a saucepan. Add the heavy cream and Parmesan into the blender. Blend until smooth.
• Add the bacon with a small drizzle of olive oil into a medium sauté pan and turn on the heat to medium. Gently cook the bacon until the fat renders and it starts to get crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate and set aside. Set aside the sauté pan with the bacon fat.
• Meanwhile, add the apple cider vinegar to the apples in a small bowl and let sit for a few minutes. Add the apples and the shallot to the sauté pan with the bacon fat and cook for 2 to 3 minutes. Toss in the chives.
• Pat the scallops dry. Heat a large pan with some olive oil on medium-high heat. Sear the scallops until there is a crust on each side, 2 to 3 minutes per side. Remove from the pan.
• Spoon and smear a large dollop of the cauliflower puree onto one side of each plate. Add 3 spoonfuls of the apple chutney on and around the cauliflower puree, then sprinkle each with some of the crispy bacon. Place 1 scallop on each spoonful of the chutney, then arrange the crispy cauliflower and radishes on the plate, leaning the pieces up against the scallops. Drizzle the scallops with the dill oil and top each with a scant 1/2 teaspoon of caviar.

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS

Steps:

• Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
• Drain, shaking off excess water.
• In a large skillet, heat oil until simmering.
• Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
• Turn the scallops.
• Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
• Add the balsamic vinegar and stir gently to coat.
• Transfer to plates, garnish with parsley and serve.
• Enjoy!

SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE

Steps:

• Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.
• Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.
• Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
• Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
• Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.
• Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.

SCALLOPS AND CAULIFLOWER

Steps:

• Heat oven to 425 degrees F.
• Line cookie sheet with foil and spray with Pam.
• Slice cauliflower (see note in description) using a food processor (thickest setting) or slice crosswise in 1/2 inch slices. Arrange on prepared pan and spray with Pam and season with salt and pepper. Roast for 20-30 minutes or until browned, turning once during cooking. Turn off oven but leave pan in oven to keep warm.
• Pat scallops dry and season with 1/8 teaspoon salt and pepper.
• Heat oil in skillet over medium high heat. Add scallops and cook turning once until golden brown on both sides (about 10 minutes total). Transfer to bowl.
• Add shallots, capers and tomatoes to pan and cook stirring until tender (2 minutes). Stir in vinegar and then return scallops to pan along with the parsley. Heat through until heated through (2 minutes).
• Arrange cauliflower in serving bowl or individual plates and top with scallops and cooking liquids. Sprinkle with the nuts.