Ingredients
Caper Gastrique
- 14 oz. Capers drained, reserve 1 tbs. of liquid
- 14 oz. Golden raisins
- 1 qt. Water
- 10 gr. Butter
- 3 tbs. Sherry vinegar
- 1 pc. Nutmeg chopped
- To taste Spice Mix
- To taste Salt and pepper
Cauliflower Purée
- 1 head Cauliflower, trimmed and cut into 1-2 in florets
- 1 quart Heavy cream, to cover the cauliflower
- 2 Bay leaves
- To taste Salt and pepper
To Serve
- 2 large Sea scallops
- 4 Cauliflower florets
- 1 tbs Clarified butter
- 1 tbs Unsalted butter
- Cauliflower purée
- ½ tbs Parsley chiffonade
- To taste Freshly ground pepper and salt
Seared Diver Scallops with Caramelized Cauliflower and Purée, Caper Gastrique and Almond Oil
Meal: Appetizer
Cuisine: American
Ingredient: Seafood
Season: Winter
Contributor: Jonathan Lindenauer
Directions
1 SERVINGS
Caper Gastrique
- Bring capers, raisins, butter and water to a low simmer for 10 min.
- Put into a blender, add vinegar and nutmeg. Blend until smooth.
- Season to taste with salt and pepper. Return to sauce pan to keep warm.
Califlower Puree
- In a saucepan place the cauliflower and bay leaves, cover with the heavy cream and bring to a boil.
- Reduce to a simmer and cook until tender, about 10 minutes. Remove the bay leaves and strain the cauliflower, reserving the liquid.
- Puree in a blender, adding some of the reserved liquid in order to get the cauliflower to purée.
- Season with salt and pepper. Reserve warm.
To Serve
- Slice the cauliflower to 1/4 inch thickness, or dice. Saute cauliflower in 1/2 tbs. oil and ½ tbs. butter until well browned and crisp. A tbs. of water can be added to cauliflower to finish cooking if not tender. Season with parsley, salt and pepper.
- Slice each scallop into 2 slices. Season the scallops and saute with clarified butter until lightly colored.
- Spoon caper gastrique onto plate. Spoon purée on to plate. Place scallop slices onto plate. Sprinkle cauliflower slices with parsley then lay on top of the scallops. Finish plate with freshly grated nutmeg.
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