Bistro Zin Seared Scallops With Roasted Cauliflower And Tangerin Recipes

SCALLOPS WITH CURRIED CAULIFLOWER

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
• Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)

Steps:

• Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS

Steps:

• Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
• Drain, shaking off excess water.
• In a large skillet, heat oil until simmering.
• Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
• Turn the scallops.
• Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
• Add the balsamic vinegar and stir gently to coat.
• Transfer to plates, garnish with parsley and serve.
• Enjoy!

SEARED CUMIN SEA SCALLOPS WITH CAULIFLOWER AND LEEKS

Steps:

• Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
• Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.

PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP

Steps:

• Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
• Keep warm.
• Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
• Reserve one cup of the florets.
• Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
• Puree in a blender or push through a fine sieve and keep warm.
• Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
• Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
• In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
• Cook for one minute or two browning the cauliflower slightly.
• Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
• Season with salt and pepper.
• In the center of a plate, put half the cauliflower puree.
• Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
• Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
• Repeat with second plate.

BISTRO ZIN SEARED SCALLOPS WITH ROASTED CAULIFLOWER AND TANGERIN

Steps:

• Sauté cauliflower with 2 tablespoons canola oil over medium heat for about 15 minutes, until al dente. Season with salt and pepper. Set aside.
• Reduce wine with shallots, bay leaf and peppercorns until 2 tablespoons of liquid remain. Add orange juice and reduce by half. Strain liquid and whisk in butter. Season with salt and pepper.
• Wash frisee in cold water and drain. Mix frisee, tangerine segments, grapefruit segments, cooked peas, chives, extra virgin olive oil, salt and pepper.
• Season scallops with salt and white pepper. Sear over high heat with 2 tablespoons canola oil for 2 minutes on each side. Let rest for 2 to 3 minutes after cooking.