Seared Scallops With Cauliflower Purée Recipe 495 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.

PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP

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.

SEARED SCALLOPS WITH CAULIFLOWER PURéE RECIPE - (4.9/5)

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 ¼-teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. Pour cauliflower mixture in a blender. Add ½-teaspoon salt, butter, and red pepper. 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 puree with scallops.

SEARED SCALLOPS WITH CAULIFLOWER PUREE

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.