SCALLOPS ON CAULIFLOWER PURÉE RAISIN CAPER SAUCE

SCALLOPS ON CAULIFLOWER PURÉE RAISIN CAPER SAUCE image

Categories Sauté

Yield 4 4

Number Of Ingredients 25

Pan-Seared Sea Scallops
Sea scallops (3 to 6 per person, depending on size)
1 Tbsp XVOO
1 Tbsp unsalted butter
Sea salt and freshly ground black pepper
Cauliflower Puree
yield: about 3-1/2 cups, serves 4 to 6
1 medium cauliflower, base and leaves removed, and cut into florets (about 3 cups)
2 Tbsp unsalted butter
1/2 cup milk, scalded
Pinch of freshly ground nutmeg (I grated it on a microplane)
Sea salt and freshly ground black pepper,
Sauteed Greens
serves 4 to 6
1 to 2 Tbsp extra-virgin olive oil
1 Tbsp finely chopped spring garlic (looks like scallions but with purplish bottoms; regular garlic or shallots can be substituted)
1 bunch (5 to 6 cups) dark leafy greens of your choice (great with broccoli rabe, or purple kale as pictured above; spinach, green kale, or collards would also be good),
Sauce
1/3 cup raisins
1/3 cup capers
1 tbs balsamic vinager
1/3 cup,parsley
Zest of 1 lemon
Pepper
XVOO to taste or other oil

Steps:

Dry the scallops by patting them with a paper towel, and sprinkle them with salt and pepper on both sides. Heat the butter and olive oil in a cast-iron (or heavy-bottomed stainless steel) pan over medium-high heat. When butter stops foaming, add scallops and cook for about 2 minutes per side, until they are caramelized and cooked to desired doneness (I like mine medium-rare: still translucent in the center). Cauliflower Puree yield: about 3-1/2 cups, serves 4 to 6 Sea salt and freshly ground black pepper, to taste Steam the cauliflower florets for 10 to 12 minutes, until tender when pierced with a knife (alternatively, blanch the cauliflower for 1 to 2 minutes in boiling water). Transfer cauliflower to a food processor. Add butter, hot milk, nutmeg, and a pinch of salt and pepper, and blend. I wanted a very smooth and creamy puree, so I blended it for 2 to 3 minutes; for a more chunky mixture, 30 seconds to 1 minute should do. Season to taste with additional salt and pepper, if needed, and serve. If made ahead, the puree can be reheated on the stove top, stirring often, until heated through. Sauteed Greens serves 4 to 6 Heat olive oil in a pot or deep saute pan over medium heat. Add spring garlic and saute for a minute. Add greens and sautéed until willted. Sauce Soak raisins 20 minutes. Purée all ingredients.