SAUTéED SEA SCALLOPS WITH APPLE-SESAME COUSCOUS AND PURPLE AND YELLOW CAULIFLOWER PURéES

Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées image

Categories Fruit Shellfish Vegetable Appetizer Dinner Apple Seafood Scallop Cauliflower Couscous Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

Ingredients

For the purple cauliflower purée:
1 head purple cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt
For the yellow cauliflower purée:
1 head yellow cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt
For the couscous:
2 cups chicken stock or low-sodium chicken broth
1 cup couscous
1 green apple, peeled, cored, and diced
1 tablespoon black sesame seeds, toasted
For the scallops:
1/2 cup fine sea salt
1/4 cup Madras curry powder
1 tablespoon olive oil
12 sea scallops (about 1 pound)
3 limes, cut into wedges
1/2 cup purchased wakame seaweed (optional)
Equipment:
Food processor or blender

Steps:

Make the purple cauliflower purée:
In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
Make the yellow cauliflower purée:
In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.
Make the couscous:
In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.
Cook the scallops:
In a small bowl, stir together the salt and curry powder.
In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.
To serve:
Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired.