Seared Scallops with Cauliflower Puree

Seared Scallops with Cauliflower Puree


Recipe: Serves 4

Scallops:

8 (2 per/person) Fresh Scallops (from Local Fishery Shop)

Puree:

1 head of cauliflower
1/2 a leek (diced, white only)
2 ribs of celery (diced)
1/2 white onion (diced)
3 cloves of garlic (crushed)
1/4 cup white wine
1 ½ Cup 35% cream

1 bunch swiss chard (julienned)
1 hand full of arugula
Asiago or parmesan (grated)

Balsamic Glaze:
500ml balsalmic
1 cup of sugar


Method:


Preheat oven to 375. Start by cleaning the scallops. Place scallops in a strainer and run under cold water for 2 minutes. Remove from strainer and place on a tray lined with paper towel. Remove the inedible muscle that connects to the side of the scallop. Pat dry and leave scallops in fridge uncovered.

In a small pot, add balsamic and sugar. Place on stove top over medium heat. Cook for 15-25 minutes or until mixture coats back of a spoon. Remove and let cool.

Start by tossing the cauliflower in vegetable oil and salt. Place on a tray lined with parchment paper. Place tray in the oven and cook for 15-20 minutes. Remove when finished. In a medium size pot, add a touch of vegetable oil on medium heat. When oil is hot, add the onions and celery. Sauté for 5 minutes, then add leeks and garlic. Continue cooking for 5 more minutes. Add wine and deglaze. Reduce for 2 minutes then add cauliflower and cream. Bring liquid to a simmer and reduce heat to medium-low. Cook for 15-20 minutes or until vegetables are tender.

While contents are still hot, blend with hand blender or stand up blender. Season puree with salt to taste and place in a clean pot. Keep warm.

In a medium size pan, add a touch of oil to medium high heat. When oil is hot, add swiss chard and season with salt. Cook for 2-3 minutes, making sure to stir frequently. Remove and set aside.

To cook scallops ,remove from fridge, salt side facing up. If possible, use a cast iron pan (regular pans still work too). Start by adding vegetable oil on high heat, or until pan starts to smoke. Reduce heat to medium and place scallops (salted side down first) in a clock wise motion, starting at 12 o’clock. Add butter and sear scallops for roughly 1 – 1 ½ minutes to the first side. Take this opportunity to salt other side that is face up. When golden brown, flip and sear other side for another minute. Remove and plate.

To plate, spoon cauliflower puree into middle of plate and add a bed of swiss chard on top. Place scallops on top, garnish with arugula, grated asiago and balsamic glaze.