SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE

Scallops and Cauliflower with Caper-Raisin Sauce image

Provided by Jean Georges Vongerichten

Yield Makes 4 servings

Number Of Ingredients 10

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Ingredients

1/3 cup capers, drained of all but 1 tablespoon of their liquid
1/3 cup golden raisins
8 to 12 cauliflower florets
4 tablespoons (1/2 stick) butter
4 tablespoons canola, grapeseed, or other neutral-flavored oil
Salt and freshly ground black pepper
2 tablespoons minced parsley leaves
12 large sea scallops (at least 1 pound) cut in half through their equators
1/4 teaspoon freshly grated nutmeg, plus a little more
1 tablespoon sherry vinegar

Steps:

Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.
Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.
Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.
Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.