Pan Seared Sea Scallops With Cauliflower Purée And Fried Capers Recipe Finecooking
SEARED SCALLOPS WITH CAULIFLOWER PUREE
This recipe is from Cooking Light magazine and I am posting it so that I can keep it in one of my cookbooks rather than lose the recipe after I've torn it out of the magazine! This is soooo fantastic! Easy to make if you are in a hurry and fancy enough to serve to company.
Provided by DebS 2
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
- Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
- Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
- Serve scallops over puree.
Nutrition Facts : Calories 275.7, Fat 16.7, SaturatedFat 6.3, Cholesterol 37.3, Sodium 1117.4, Carbohydrate 21, Fiber 4, Sugar 2.8, Protein 12.2
More about "pan seared sea scallops with cauliflower purée and fried capers recipe finecooking"
SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS
From desociointhekitchen.com
Cuisine FrenchTotal Time 35 mins
- Grate the zest from the orange and set the zest aside. Slice off the top and bottom of the orange with a knife and then follow the curve of the fruit to remove the peel and white pith all around. Working over a bowl, slice between the membranes to remove the orange segments. Cut each segment into a few pieces and set aside in the bowl.
- Bring a pot of salted water to a boil. Break the cauliflower into florets. Add the florets to the boiling water and cook until the cauliflower is fork-tender, about 10 minutes. Try not to overcook it or the purée will be gelatinous instead of smooth. Drain and then purée in a blender or food processor with 3½ tablespoons of the butter. Keep warm.
- Meanwhile, in a small saucepan, bring the chicken stock to a boil over high heat. Add the wine and continue to boil for a few minutes. Remove from the heat and swirl in the remaining 1 tablespoon of butter, the capers, and orange segments and any juice.
- Pat the scallops dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 2 tablespoons of the butter with the olive oil over high heat. When the butter starts to foam, swirl the pan constantly until the color turns light brown. Add the scallops and sear on each side until browned and barely cooked in the center, 3 to 4 minutes total.
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE
From sonomacutrer.com
Category Recipes
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
- Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, about 20 minutes. Uncover and continue to simmer for another 3 or 4 minutes to thicken the liquid. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season to your taste with salt, white pepper, drops of lemon juice and a little cayenne. You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat or thin by whisking in liquid, such as stock, cream, or water. Serve warm.
- Heat 1/4 inch of the oil in a medium deep sided saucepan over medium-high heat. Add the capers and the remaining 1/2 teaspoon thyme and cook until the capers are golden and crisp, about 2 minutes. Add the lemon zest, cook for just a few seconds, and then, using a slotted spoon, transfer the capers, thyme, and zest to a paper-towel-lined plate.
PAN SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE RECIPES
From friendlyrecipe.com
Servings 4Total Time 30 mins
DELECTABLE SEARED SCALLOPS WITH CAULIFLOWER PUREE
From mollyshomeguide.com
5/5 (5)Total Time 40 mins
SEARED SEA SCALLOPS AND CAULIFLOWER PURéE A RECIPE
From perfectlyprovence.co
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE - CHEF'S RESOURCE
From chefsresource.com
PAN-SEARED SCALLOPS WITH CAULIFLOWER RECIPE - PALEO LEAP
From paleoleap.com
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE - TASTE LIFE
From tastelife.tv
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP RECIPE
From chefsresource.com
SEARED SEA SCALLOPS & ROASTED CAULIFLOWER - THE PERFECT PUREE OF …
From perfectpuree.com
PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE, CAPERS AND …
From smh.com.au
SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
From thedizzycook.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - SPRINKLES AND …
From sprinklesandsprouts.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE | CHEERS TO THE HOST
From cheerstothehost.com
PALEO SEARED SCALLOPS WITH CAULIFLOWER PURéE RECIPES
From friendlyrecipe.com
SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS
From foodandtravel.com
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
From foodandwine.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE, PINE NUTS
From artdefete.com
PAN SEARED SCALLOPS (WITH LEMON BUTTER) - LENA'S KITCHEN
From lenaskitchenblog.com
PAN SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND FRIED CAPERS …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love