Scallops With Cauliflower Food

SCALLOPS WITH CAULIFLOWER PUREE

Steps:

• Prepare the scallops by patting with a paper towel and placing on a plate, uncovered, in the fridge till ready to use. This allows them to get really dry while you prep the cauliflower.
• Preheat oven to 400 degrees F. Place cauliflower florets and garlic cloves in a single layer on a sheet pan, tossing with olive oil, salt and pepper. Roast for 20 minutes or until golden brown.
• Meanwhile heat olive oil and butter (or ghee) in a large skillet or cast iron pan on medium high heat. Get the pan hot (but not smoking) so you'll get a nice sear right away. Space the scallops out so they sear and don't steam, even if it means cooking in batches. Sprinkle the scallops with pepper but hold off on the salt to taste - I personally don't season mine as I find them naturally salty.
• Add the scallops and don't touch them for 1 1/2-2 minutes. Check one to see if a nice brown crust has formed. If so, turn and leave them for about 60-90 seconds more. Remove scallops from pan and set aside.
• Meanwhile, toss the roasted cauliflower and garlic into a food processor or blender. Add warm milk and blend, using a tamper to press down and get it nice and smooth. Taste and add salt and pepper as needed.
• Spoon the cauliflower puree onto a plate and place scallops on top. Garnish with parsley. See the recipe notes for an extra sauce idea!

SCALLOPS WITH CURRIED CAULIFLOWER

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
• Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

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.

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 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.

PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE

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.

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 WITH CAULIFLOWER

Steps:

• In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish.
• In the same pot heat 1 tablespoon oil over medium high heat. Stir in spinach and toss until wilted (2-5 minutes). Transfer spinach to sieve set over large bowl and drain. ****veggies can be prepared 2 hours ahead of time and set aside.***.
• In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes.
• Sprinkle cauliflower with cinnamon, salt and pepper. Add to pot along with the spinach and toss until heated through -- 3-5 minutes. Divide vegetables among 6 plates.
• Meanwhile heat the remaining oil (1 T) in a skillet over high heat. Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes). Place one scallop on each plate.
• Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes). Spoon sauce over scallops and serve.