Seared Scallops With Chorizo Cauliflower Puree Recipe 435 Food

SEARED SEA SCALLOPS AND CAULIFLOWER PURéE

Steps:

• Heat the oven to 375°F and place the bacon on a tray lined with baking parchment.
• Bake for about 15 minutes until very crispy. If your bacon is quite fatty, you may need to drain the fat halfway through. Reserve on kitchen paper towel.
• Place the cauliflower into a saucepan with enough milk to just cover it.
• Bring the milk to a boil and simmer on a low heat for about 10 minutes or until the cauliflower is soft. Leave to cool.
• Purée the mixture until smooth. Sieve for extra smoothness.
• Place back into the saucepan to reheat.
• Season liberally with salt and pepper to taste.
• Pat the scallops dry with kitchen paper. This is the key to allow them to become crispy.
• Place a frying pan on medium-high heat and add a generous tablespoon of butter.
• Allow the butter to melt and the pan to get hot.
• Fry the scallops for 1-2 minutes on each side depending on the size. The scallops above are quite large so they were 2 minutes each side. You may need to do this in batches depending on the size of your frying pan.
• Season the scallops with salt and pepper while in the pan.
• Squeeze the bacon in the paper towel into create little bits.
• Chop the parsley.
• Dish out the reheated cauliflower purée to just cover the bottom of your plate. Next, place the scallops on the plate with the garnish. It helps if you have an extra pair of hands to assist with this step.
• Drizzle with good quality olive oil and serve with crisp white wine.

SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)

Steps:

• Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.

SCALLOPS WITH CAULIFLOWER AND POTATO PUREE

Steps:

• For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
• Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth. Divide among plates, and top with about 4 scallops each. Equally divide and place tarragon veggies on the side.
• For the Tarragon Vegetables:
• Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt. Serve as a side dish.
• Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.