Scallops With Cauliflower Dried Cherries And Capers Food

SCALLOPS WITH CAULIFLOWER, DRIED CHERRIES, AND CAPERS

Steps:

• Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
• WHAT TO DRINK:
• Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).

SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS

Steps:

• Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
• Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
• Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
• Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.

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.

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!

SEARED SCALLOPS WITH CAULIFLOWER PUREE WITH WALNUT BUTTER

Steps:

• Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft.
• Drain the cauliflower well, reserving the cooking liquid.
• Puree the cauliflower using either a handheld immersion blender, food processor or blender. Adding in a little cooking liquid until you have a constancy that you like.
• Season to taste and either divide it up between two covered plates or set aside until needed. (see note 2)
• First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
• Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
• Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o'clock and working around the outside of the pan.
• Cook the scallops for 90 seconds on one side.
• Turn the heat off under the pan and add the butter and walnuts to the fry pan.
• Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops. (see note 3)
• Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
• Garnish with pomegranate arils and chopped oregano/parsley.
• Serve immediately.