SEARED SCALLOPS ON CAULIFLOWER PUREE WITH ROOT BEER GASTRIQUE WITH ROASTED BABY CARROT

SEARED SCALLOPS ON CAULIFLOWER PUREE WITH ROOT BEER GASTRIQUE WITH ROASTED BABY CARROT image

Yield 4

Number Of Ingredients 13

1 pound head of cauliflower, separated into 2-inch florets
1 cup heavy cream
6 tablespoons unsalted butter
Salt and pepper
1 cup of root beer
1 cup balsamic vinegar
1/3 cup sorghum
Sea Scallops
Olive Oil
Salt and pepper
Roasted Baby Carrots
Chopped chives
Micro greens

Steps:

CAULIFLOWER: Preheat the oven to 325. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking; sheet. Bake for about 5 minutes, to dry out. In a small saucepan, combine the cream with the butter and bring to a simmer over moderate heat just until the butter is melted. Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and pepper. Just before serving, reheat the puree in the microwave in 1 minute intervals, stirring; occasionally. GASTRIQUE: Combine ingredients in a saucepan and bring to a light boil over medium heat. Cook, stirring occasionally 10 to 15 minutes until mixture is reduced and coats a metal spoon but still runs off in a fluid stream. Cool completely and store in refrigerator for up to 2 weeks. SCALLOPS: Season scallops with salt and pepper. Heat saute pan with olive oil until very hot. (Scallops must sizzle when added to pan) After scallops are golden brown on one side turn over with a spoon and brown on the other side. Takes about 3-4 minutes total. TO PLATE: Spoon puree in center of a plate. Arrange scallops on puree leaving center open. Top each scallop with micro greens. Spoon gastrique around edge of plate. Place Roasted Carrot in center. Sprinkle with chopped chives. Serve with Gruner Velt-Liner