Pan Seared Scallops With Cauliflower and Balsamic Syrup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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) Ingredients:
4 fresh sea scallops (each 2-3 oz) |
2 cups cauliflower florets |
1/4 cup cream |
1 tablespoon extra virgin olive oil |
1 1/2 tablespoons butter |
2 tablespoons toasted slivered almonds |
2 tablespoons capers |
2 tablespoons golden raisins |
1 tablespoon chopped parsley |
1/2 cup balsamic vinegar (buy the best quality you can) |
salt and pepper |
Directions:
1. Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
2. Keep warm.
3. Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
4. Reserve one cup of the florets.
5. Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
6. Puree in a blender or push through a fine sieve and keep warm.
7. 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.
8. Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
9. In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
10. Cook for one minute or two browning the cauliflower slightly.
11. Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
12. Season with salt and pepper.
13. In the center of a plate, put half the cauliflower puree.
14. Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
15. Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
16. Repeat with second plate.
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