Scallops On Cauliflower PurÉe Raisin Caper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS



Scallops with Cauliflower Puree, Parsley, and Capers image

Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems)
1 shallot, coarsely chopped (about 2 tablespoons)
1 1/2 cups homemade or low-sodium store-bought chicken stock
Sea salt or coarse salt
Freshly ground pepper
1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds
3 tablespoons extra-virgin olive oil, plus more for baking sheet
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1 tablespoon rinsed and coarsely chopped capers
12 sea scallops, tough muscles removed
1/2 lemon

Steps:

  • Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
  • Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
  • Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
  • Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.

Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g, Sodium 293 g

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY



Scallops With Caper Pan Sauce Recipe by Tasty image

Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.

Provided by Betsy Carter

Categories     Dinner

Time 14m

Yield 2 servings

Number Of Ingredients 9

12 large sea scallops
kosher salt, to taste
freshly ground black pepper, to taste
½ stick unsalted butter, divided
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
¼ cup caper, drained and rinsed
½ cup white wine, such as Sauvignon Blanc

Steps:

  • Season the scallops on both sides with salt and pepper.
  • In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
  • Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  • Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  • Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS



Seared Scallops With Cauliflower, Capers and Raisins image

I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine

Provided by Kennasmommy

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups cauliflower, cut into small florets approx. 1/2 head
1 tablespoon olive oil, extra virgin
12 large scallops, approx 1 1/2 pounds, side muscle removed
2 tablespoons butter
1/4 cup roasted almonds, chopped
2 tablespoons small capers, drained
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon flat leaf parsley, chopped

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!

SCALLOPS W/ CARAMELIZED CAULIFLOWER & CAPER-RAISIN EMULSION



Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion image

Adapted from a recipe from chef Jean-Georges Vongerichten, a very elegant dish and the raisin-caper combinations is surprisingly wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges.

Provided by Chef Kate

Categories     Cauliflower

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1/3 cup golden raisin
1/3 cup capers (with 1 Tbsp. of their liquid reserved)
6 tablespoons unsalted butter
1/4 cup water, plus
1 tablespoon water
1 tablespoon sherry wine vinegar
3/4 teaspoon salt
freshly grated nutmeg
fresh ground pepper
1 tablespoon olive oil
4 large cauliflower florets, sliced into 1-inch thick pieces
2 large sea scallops, each sliced horizontally into 3 discs
10 sprigs flat leaf parsley, rolled, cut into thin strips

Steps:

  • Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
  • Cool 5 minutes.
  • Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
  • Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
  • Cook, turning, until brown and crisp on both sides, about 5 minutes.
  • Season with 1/4 teaspoon of the salt and pepper to taste.
  • Remove cauliflower to a plate.
  • Add remaining 1 tablespoon of the butter to the skillet.
  • Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
  • Cook, turning once, until just opaque, about 4 minutes.
  • Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.

SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE



Scallops and Cauliflower with Caper-Raisin Sauce image

Provided by Jean Georges Vongerichten

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup capers, drained of all but 1 tablespoon of their liquid
1/3 cup golden raisins
8 to 12 cauliflower florets
4 tablespoons (1/2 stick) butter
4 tablespoons canola, grapeseed, or other neutral-flavored oil
Salt and freshly ground black pepper
2 tablespoons minced parsley leaves
12 large sea scallops (at least 1 pound) cut in half through their equators
1/4 teaspoon freshly grated nutmeg, plus a little more
1 tablespoon sherry vinegar

Steps:

  • Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.
  • Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.
  • Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
  • Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
  • Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.
  • Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.

More about "scallops on cauliflower purÉe raisin caper sauce recipes"

SEARED SCALLOPS WITH CAPER-RAISIN SAUCE RECIPE - FOOD
seared-scallops-with-caper-raisin-sauce-recipe-food image
2014-03-08 In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the cauliflower and cook over moderately high heat, …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • In a small saucepan, combine the capers, raisins and 3/4 cup of water. Simmer over moderately low heat until the raisins are plump, 10 to 15 minutes; do not boil. Transfer to a blender and puree. With the blender on, add 6 tablespoons of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce and season with salt and pepper.
  • In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the cauliflower and cook over moderately high heat, turning, until crisp-tender, 5 minutes. Transfer to a rimmed plate, then repeat with 1 tablespoon each of the butter and oil and the remaining cauliflower. Let the skillet cool for 2 minutes. Add 1/2 cup of water and cook over moderate heat, scraping up any browned bits, 2 minutes. Stir in the parsley and pour the pan sauce over the cauliflower; keep warm.
  • In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the scallops with salt and pepper and add half to the skillet. Cook over moderately high heat, without turning, until the scallops are golden brown on the bottom, 3 minutes; transfer to a plate. Repeat with the remaining 1 tablespoon each of butter and oil and the scallops. Rewarm the caper-raisin sauce.
  • Spoon the raisin sauce onto 4 plates. Top with the scallops, browned side up. Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg. Serve at once.


SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS
sea-scallops-with-cauliflower-pure-and-capers image
Remove from the heat and swirl in the remaining 1 tablespoon of butter, the capers, and orange segments and any juice. Spoon the cauliflower purée …
From houseandhome.com
Estimated Reading Time 2 mins


SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS …
seared-scallops-with-cauliflower-capers-and-raisins image
2013-12-07 In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high …
From foodandwine.com
5/5
Total Time 30 mins
Servings 4


SCALLOPS ON CAULIFLOWER PUREE WITH WHITE RAISIN …
scallops-on-cauliflower-puree-with-white-raisin image
Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Strain and liquidise the cauliflower then season and pass through a fine chinois. Keep warm. Warm …
From signaturedishes.net


PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE, CAPERS AND …
pan-fried-scallops-with-cauliflower-pure-capers-and image
Pat scallops dry with paper towel. Season with salt and pepper. Heat butter in a large frying pan on a high heat. When the butter starts to foam, stir constantly until the colour turns light brown. Add the scallops and pan fry for 1 or 2 …
From goodfood.com.au


SEARED SCALLOPS WITH CAPER-RAISIN SAUCE - DELISH-DISH …
seared-scallops-with-caper-raisin-sauce-delish-dish image
Transfer to a blender and puree. With the blender on, add 6 tablespoons of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce and season with salt and pepper. In a large skillet, melt 1 …
From delish-dish.com


SCALLOPS WITH CAULIFLOWER PURéE RECIPE - CURIOUS …
scallops-with-cauliflower-pure-recipe-curious image
2018-03-07 Bring the milk to a boil and simmer on a low heat for about 10 minutes or until the cauliflower is soft. Leave to cool. Purée the mixture until smooth. Sieve for extra smoothness. Place back into the saucepan to reheat. …
From curiousprovence.com


PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE AND …
pan-seared-sea-scallops-with-cauliflower-pure-and image
Reduce the heat to low, and cook until reduced to about 1/3 cup, 7 to 9 minutes. In a wide pot fitted with a steamer basket, bring about 2 inches of water to a boil. Add the cauliflower and season with 1/2 tsp. salt. Cover and steam until just …
From finecooking.com


SCALLOPS, CAULIFLOWER PURéE AND CURRY OIL RECIPE
scallops-cauliflower-pure-and-curry-oil image
Heat the olive oil in a medium frying pan over a medium heat, then add the cauliflower slices and sear for 1 minute on one side until golden brown; they should be half raw with a wonderful crunch. Transfer to a warm plate, season …
From raymondblanc.com


SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE | THE CAULI… | FLICKR
2008-02-08 The cauliflower was surprisingly great. Maybe it was all the butter. This was based off a Jean Georges recipe. (Very funny that Mike's entry was very Jean George focused as well) Overall, this was a nice dish and very balanced. The caper raisin sauce wasn't blended quite enough because we evaporated too much of the liquid, but that was the only complaint. 1/3 …
From flickr.com
Views 2.8K


SEA SCALLOPS WITH ROASTED SUNCHOKES AND CAPER-RAISIN TAPENADE
1. Prep and roast the cauliflower, sunchokes, and leek. Heat the oven to 425°F. Cut any large cauliflower florets in half. Scrub the sunchokes under cold water. Cut the sunchokes into ¼-inch-thick rounds. Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups ...
From sunbasket.com


CAULIFLOWER PUREE RECIPE WITH SCALLOPS / VIEW RECIPE INGREDIENTS
2021-11-28 Jackman & mcross's scallop pies. Scallops with cauliflower and bean purée. Scallops and cauliflower are a match made in a sweet, creamy heaven. Roast turbot with fennel, tarragon and lemon. Try this wild berry vesper! Smoked salmon blinis with caviar. To give your pureed cauliflower that little extra something, top it with raisins, capers, and ...
From mozzarellaandtomato.galeborg.com


HOW TO MAKE THE CAPER RAISIN VINAIGRETTE IN GORDON RAMSAY'S …
Answer: A2A. Why would you want to? I watched that video and with all due respect to Ramsey that dish looks like crap. To be fair, I am not a big fan of cauliflower puree; it looks like dollops of baby vomit. And the green dollops look like baby s**t. Whatever, here is …
From quora.com


DELICIOUS SCALLOPS! WITH CAULIFLOWER PUREE AND RAISIN CAPER …
Mar 2, 2012 - Gordon Ramsay demonstrates how to prespare scallops in their shells on the F Word. Plus Gordon shows a commis chef how to sautee the scallops. Gordon Ramsay'...
From pinterest.com


SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
Nov 5, 2020 - Chef Way A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed scallops.Easy Way Cook bits of cauliflower in the skille... Nov 5, 2020 - Chef Way A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed scallops.Easy Way Cook bits of cauliflower in the skille... Pinterest. Today. Explore. When …
From pinterest.ca


SEARED SCALLOPS WITH CAULIFLOWER PUREE - SPRINKLES AND SPROUTS
2019-02-07 For the cauliflower puree. Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft. Drain the cauliflower well, reserving the cooking liquid. Puree the cauliflower using either a handheld immersion blender, food processor or blender.
From sprinklesandsprouts.com


PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - THE RECIPE CRITIC
2019-05-28 Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes. Turn off heat and whisk in Dijon mustard. Turn heat to medium and add scallops back to pan, cook until warm, 2 …
From therecipecritic.com


SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
2011-09-25 Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty ...
From brucebarone.com


EASY SCALLOPS WITH CAPER RAISIN BUTTER - CTV
Preheat grill to medium/high or 375 F (190 C). Toss cauliflower in half of the ghee. Season with salt, pepper and place on the grill, depending on the size of the florets cook for three minutes a side. Preheat the grill to high or 400 F (205 C). Toss the scallops in the remaining ghee, salt and pepper. Place on the grill and cook for one minute ...
From more.ctv.ca


GORDON RAMSAY RECIPES SCALLOPS ON CAULIFLOWER PUREE
2019-07-22 Gordon Ramsay Recipes Scallops On Cauliflower Puree. Scallops on cauliflower puree with white raisin vinaigrette gordon ramsay scallops on cauliflower puree you cauliflower puree with seared scallops and …
From deporecipe.co


SEARED SCALLOPS ON CAULIFLOWER PUREE - EVERY LAST BITE
2020-01-28 Instructions. Heat the ghee/butter in a large non stick skillet on medium high heat. Add in the garlic and cook for 10 seconds before adding in the cauliflower. Leave the cauliflower to cook for 8 minutes, stirring every few minutes until its golden in colour. While the cauliflower is cooking, in another skillet cook 4 strips bacon until crispy.
From everylastbite.com


SEA SCALLOPS WITH CAULIFLOWER PURéE AND CAPERS
Add the scallops and sear on each side until browned and barely cooked in the center, 3 to 4 minutes total. Spoon the cauliflower purée into shallow bowls or plates and top with the scallops. Spoon the caper sauce on top and around the scallops. Sprinkle the orange zest and parsley over the top. Serve immediately.
From desociointhekitchen.com


RECIPE: SCALLOPS WITH CAULIFLOWER PUREE AND A RAISIN/CAPER …
Here is my first recipe video, and it should inspire you to cook it soon on Valentine's day! It is a truly wonderful and elegant dish that your guests will j...
From youtube.com


RECIPE: SEARED SCALLOPS WITH CAPER-RAISIN SAUCE
2014-06-24 Repeat with the rest of the scallops and rewarm the caper-raisin sauce. Spoon the sauce onto 4 plates. Top with scallops, browned side up and arrange a cauliflower slice on top of each adding a ...
From theepochtimes.com


SEARED SCALLOPS WITH CAPER-RAISIN SAUCE | PUNCHFORK
1/3 cup capers, drained; 1/4 cup golden raisins; 10 tablespoons unsalted butter, at room temperature; 1 teaspoon sherry vinegar; 1/4 cup canola oil; Eight 1 1/2-inch cauliflower florets, sliced lengthwise 1/4 inch thick (24 slices) 2 tablespoons minced parsley; 12 large sea scallops, halved crosswise; 1/4 teaspoon freshly grated nutmeg; Kosher ...
From punchfork.com


GORDON RAMSAY'S PANACH OF ROASTED SCALLOPS ON A BED OF …
2006-09-11 Warm the water and soak the raisins. Add capers then purée and pass through a fine chinois. Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Strain and liquidise the cauliflower then season and pass through a fine chinois. Keep warm.
From thecaterer.com


SEARED SCALLOPS WITH CURRIED CAULIFLOWER PURéE AND RAISIN CAPER …
Aug 10, 2014 - Try your hand at chef Saba Wahid's eclectic recipe | , IngredientsCurried Cauliflower Purée1 head of cauliflower, boiled and salted1 tsp toasted Madras curry powderSalt and pepper1 cup of butterRaisin Caper Sauce1 cup of capers1 cup of golden raisins3½ cups of vegetable stockSeared Scallops15 large diver Recipes, Life & Style
From pinterest.co.uk


SCALLOPS WITH CAULIFLOWER PUREE RECIPE - THERESCIPES.INFO
Remove scallops from pan. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. 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 puree with scallops.
From therecipes.info


SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
Seared Scallops with Cauliflower, Capers and Raisins might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One serving contains 299 calories, 24g of protein, and 15g of fat. Head to the store and pick up jumbo scallops, cauliflower, flat-leaf parsley, and a few other things to make it ...
From fooddiez.com


SEARED SCALLOPS WITH CAVIAR, CREAMY CAULIFLOWER PUREE AND DILL OIL
To make the cauliflower puree, bring a pot of salted water to the boil. Add cauliflower florets and boil for 10-12 minutes. Drain and add back to the pot. To a pan over medium high heat add olive oil. Let the oil warm and add onions. Cook onions for a few minutes stirring them every so often. Once onions are translucent add the garlic and ...
From more.ctv.ca


PAN-SEARED SCALLOPS WITH GARLIC FLOWER CAPER SAUCE - FARM BOY
Directions. Remove muscle from scallops, season with fleur de sel and black pepper. Heat oil in large frying pan over high heat. Sear scallops for 2 minutes, then turn over. Add butter and garlic flowers to pan. When butter is melted, add lemon juice and …
From farmboy.ca


SCALLOPS WITH CAPER RAISIN BUTTER - GUSTO TV
Preheat grill to medium/high or 375 F (190 C). Toss cauliflower in half of the ghee. Season with salt, pepper and place on the grill, depending on the size of the florets cook for 3 minutes a side. Preheat the grill to high or 400 F (205 C). Toss the scallops in the remaining ghee, salt and pepper. Place on the grill and cook for 1 minute per side.
From gustotv.com


ROASTED CAULIFLOWER WITH BROWN BUTTER, RAISINS, AND CAPERS
Heat the oven to 425°F. On a rimmed baking sheet, toss together the cauliflower, oil, and salt. Roast until the cauliflower is caramelized, 30 to 35 minutes, tossing it once more halfway through. Meanwhile, heat a small skillet over medium heat. Stir in the pine nuts and cook, tossing them frequently, until toasted, about 5 minutes.
From tastecooking.com


SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE
2014-02-20 Return to the sauce pan. Set aside. Heat a splash of the vegetable oil and 2 tablespoons of butter in a large skillet. When very hot, add all of the cauliflower florets, season with salt and pepper, and toss all around until evenly coated. Cook on medium/high heat until the cauliflower is crisp and golden brown all over, about 15 minutes.
From amateurgourmet.com


PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE | SONOMA-CUTRER …
Ingredients. Canola oil as needed. 1/4 Cup drained capers, patted dry. 1/2 teaspoon finely grated lemon zest. 1-1/4 pounds diver scallops, side muscle removed. 1 tablespoon unsalted butter; more as needed. 2 teaspoons finely chopped tarragon. Cauliflower Puree |. 2 tablespoons unsalted butter. 1 medium yellow onion, peeled and diced. 4 medium cloves garlic, thinly …
From sonomacutrer.com


SCALLOPS WITH CREAMY DILL SAUCE AND CAULIFLOWER PURéE
2021-04-03 Blend all of the ingredients into a purée. Blend the cauliflower, onion, garlic, chicken stock, heavy cream, and softened butter in a food processor until smooth and creamy, around 2 to 4 minutes. Alternatively, blend all the ingredients in the same pot using an immersion blender. Warm the cauliflower purée.
From dashofdelight.recipes


ROASTED SCALLOPS, BLACK PUDDING & CAULIFLOWER PURéE | GORDON …
Keep warm until ready to serve. Warm the oil in a frying pan over high heat and fry the black pudding slices for 2-3 minutes on each side. Drain on kitchen paper. Keep warm until ready to serve. In the same pan, cook the scallops on each side for 1-2 minutes, depending on the size of the scallops. Add a couple of knobs of butter at the end and ...
From blackpudding.club


SEARED SCALLOPS WITH CAULIFLOWER PUREE, PINE NUTS & RAISINS
Fry the capers: In a small non-stick frying pan heat some olive oil, add capers and fry for 5 minutes. To serve, scoop a spoonful of the puree in each plate, top it with 2-3 scallops, drizzle lightly with olive oil. Scatter some pine nuts, raisins …
From yepyummy.com


A PHOTO POST ADDED BY ROBBIE MCV - THE STAFF CANTEEN
2021-06-11 Halibut, asparagus, pea, parsley gnocchi, monks beard, pea crisp, caviar and chive cream sauce #photo •Amaretto Cannelé x Pear Purée •Preserved Lemon Marshmallow, Lemon & …
From thestaffcanteen.com


Related Search