Pan seared scallops with cauliflower purée- 6/13/11
Pan seared scallops with cauliflower purée is a simple dish but yet very elegant to serve. The combination of flavors is truly outstanding. Sweet scallops served on a creamy cauliflower purée and topped with a sweet and salty caper dressing (very interesting taste) is simply divine.
Make sure to seared the scallops until you get a nice crust on top and you will love this dish.
The cauliflower purée is pretty rich and has a really nice flavor. The raisin and caper vinaigrette add a nice twist to this dish
Close up look at the dish.
For the cauliflower puree
1/2 head of cauliflower, trimmed
2 tablespoons butter
1 to 2 tablespoons milk
1/3 cup heavy cream
For the vinaigrette
3 tablespoons olive oil
For the scallops
1/2 cup golden raisins
scant 1/2 cup capers in brine, rinsed and drained
12 to 16 scallops
1 teaspoon curry powder
sea salt and freshly ground black pepper
oil for cooking
Cut the cauliflower into florets.
Melt the butter in a pan, add the cauliflower florets.
Sauté for about 3 to 4 minutes.
The cauliflowers should lightly turn color. Add a little milk.
Cover and sweat for 2 to 3 minutes.
Pour in the cream and return to a gentle boil. Partially cover and cook for a few more minutes until the florets are soft. Season well.
Pour the cauliflower florets in a blender and whiz until smooth. Scraping down the sides of the blender a few times ( do while it is hot-much easier). Set aside and keep it warm.
Put the golden raisins, capers, and 1/3 cup water into a small pan and bring to a boil.
Pour the content into a food processor and whiz to a purée. Whisk the sherry vinegar and olive oil together to emulsify and season with salt and pepper. Set aside
Season the scallops with the curry powder and seasoning.
Heat a little olive oil in a large pan. Add the scallops and cook for just a minute on each side. They should be nicely brown on both side.
Remove from the pan to a warm plate and let rest for a minute. Put a spoonful of the cauliflower puree on each plate and top each with a scallop. Drizzle with the caper dressing and vinaigrette and serve immediately.
Filed as: Sea food