Pan Fried Scallops With Cauliflower Vanilla Purée Recipes

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PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE



Pan-fried scallops with cauliflower vanilla purée image

Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

Provided by Maria Elia

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 10

140g cauliflower , cut into small florets
150ml milk
½ vanilla pod , seeds scraped out
2 knobs of unsalted butter
4 slices pancetta
drizzle maple syrup
50g fresh porcini or chestnut mushrooms, cleaned and sliced
2 tbsp olive oil
6 scallops , with or without roe, it's up to you
a few chives , snipped, to serve

Steps:

  • Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
  • Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
  • Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.12 milligram of sodium

PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP



Pan Seared Scallops With Cauliflower and Balsamic Syrup image

This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)

Provided by CCinSC

Categories     Cauliflower

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

4 fresh sea scallops (each 2-3 oz)
2 cups cauliflower florets
1/4 cup cream
1 tablespoon extra virgin olive oil
1 1/2 tablespoons butter
2 tablespoons toasted slivered almonds
2 tablespoons capers
2 tablespoons golden raisins
1 tablespoon chopped parsley
1/2 cup balsamic vinegar (buy the best quality you can)
salt and pepper

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.

Nutrition Facts : Calories 399.7, Fat 28.5, SaturatedFat 12.6, Cholesterol 63.3, Sodium 508, Carbohydrate 28.3, Fiber 3.7, Sugar 18.1, Protein 8.8

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