SCALLOPS W/ CARAMELIZED CAULIFLOWER & CAPER-RAISIN EMULSION

Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion image

Provided by Chef Kate

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1/3 cup golden raisin
1/3 cup capers (with 1 Tbsp. of their liquid reserved)
6 tablespoons unsalted butter
1/4 cup water, plus
1 tablespoon water
1 tablespoon sherry wine vinegar
3/4 teaspoon salt
freshly grated nutmeg
fresh ground pepper
1 tablespoon olive oil
4 large cauliflower florets, sliced into 1-inch thick pieces
2 large sea scallops, each sliced horizontally into 3 discs
10 sprigs flat leaf parsley, rolled, cut into thin strips

Steps:

Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
Cool 5 minutes.
Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
Cook, turning, until brown and crisp on both sides, about 5 minutes.
Season with 1/4 teaspoon of the salt and pepper to taste.
Remove cauliflower to a plate.
Add remaining 1 tablespoon of the butter to the skillet.
Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
Cook, turning once, until just opaque, about 4 minutes.
Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.