SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g, Sodium 293 g
SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE
Provided by Jean Georges Vongerichten
Yield Makes 4 servings
Number Of Ingredients 10
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.
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine
Provided by Kennasmommy
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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!
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
More about "scallops with cauliflower puree parsley and capers food"
SCALLOPS, CAULIFLOWER PURéE AND CURRY OIL RECIPE
From raymondblanc.com
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND …
From finecooking.com
SCALLOPS WITH CAULIFLOWER PURéE RECIPE - CURIOUS …
From curiousprovence.com
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
From foodandwine.com
SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS - HOUSE …
From houseandhome.com
PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE, CAPERS AND …
From goodfood.com.au
ALLWAYS HUNGRY - SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND...
From allwayshungry.tumblr.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS RECIPE
From pinterest.com.au
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS RECIPE
From pinterest.com
SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE
From amateurgourmet.com
HEALTHY RECIPES: SCALLOPS WITH CAPONATA & ROASTED CAULIFLOWER …
From healthylunchideas.net
SEARED SEA SCALLOPS AND CAULIFLOWER PURéE A RECIPE
From perfectlyprovence.co
SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS
From bigoven.com
SCALLOPS IN CAULIFLOWER PURéE - QUINLAN'S KERRY FISH
From kerryfish.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE FROM CHEF JOHN ASH
From eatrx.com
SEARED SCALLOPS WITH CAPER-RAISIN SAUCE RECIPE - FOOD & WINE
From foodandwine.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE - CHEERS TO THE HOST
From cheerstothehost.com
SEA SCALLOPS WITH CAULIFLOWER PURéE AND… | FOOD AND TRAVEL …
From foodandtravel.com
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
From brucebarone.com
SCALLOPS WITH CAULIFLOWER PUREE PARSLEY AND CAPERS
From wikifoodhub.com
SUPPER CLUB: MIMI THORISSON'S SEA SCALLOPS WITH CAULIFLOWER PURéE …
From image.ie
SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS
From desociointhekitchen.com
CARAMELISED SCALLOPS ON CAULIFLOWER PURéE WITH PANCETTA - BBC FOOD
From bbc.co.uk
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
From brucebarone.com
SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS BY MIMI THORISSON
From agfg.com.au
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS RECIPE
From pinterest.co.uk
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
From myrecipes.com
SCALLOPS WITH CAULIFLOWER, DRIED CHERRIES, AND CAPERS
From bonappetit.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE, PINE NUTS & RAISINS - YEP …
From yepyummy.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE AND BACON CRUMBLE
From goodyfoodies.blogspot.com
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS - GLUTEN FREE …
From fooddiez.com
SEARED SCALLOPS ON CAULIFLOWER PUREE - EVERY LAST BITE
From everylastbite.com
SUPPER CLUB: MIMI THORISSON'S SEA SCALLOPS WITH CAULIFLOWER PURéE …
From headtopics.com
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
From pinterest.ca
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE - SONOMA-CUTRER …
From sonomacutrer.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
From thedizzycook.com
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love