SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
SEARED SCALLOPS WITH CAULIFLOWER PURéE RECIPE - (4.9/5)
Provided by TPMay
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 ¼-teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. Pour cauliflower mixture in a blender. Add ½-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.
SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)
Provided by shethinksshecancook
Number Of Ingredients 13
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.
PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE
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
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
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS
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
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
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
SCALLOPS WITH CAULIFLOWER AND POTATO PUREE
I heard about this recipe from my cousin who got it from her newspaper, originally from 'Cooking Light'. She made it and said it was delicious. I haven't made it yet because scallops are too pricey for my pocketbook right now. According to my cousin and the reviews I read, this is much easier to make than it looks. The picture of the recipe shows tarragon veggies as a side, that's the way the recipe read in her newspaper, and makes for a very pretty presentation. so I've also included that recipe here. This recipe did not specify fresh or dried tarragon. Since it only calls for 1 tsp, I assumed it would be dried, but then it says 'chopped' and one does not need to chop dried tarragon. If you don't have fresh tarragon, I'd start with just a pinch of dried and taste from there. I'm posting it here for safe-keeping.
Provided by arroz241_11561377
Categories Potato
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
- Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth. Divide among plates, and top with about 4 scallops each. Equally divide and place tarragon veggies on the side.
- For the Tarragon Vegetables:
- Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt. Serve as a side dish.
- Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.
Nutrition Facts : Calories 279.9, Fat 10.8, SaturatedFat 4.3, Cholesterol 56.1, Sodium 1276.2, Carbohydrate 22.2, Fiber 3.9, Sugar 3.5, Protein 24.1
More about "scallops with cauliflower and potato puree recipes"
SCALLOPS WITH CAULIFLOWER PURéE RECIPE - CURIOUS …
From curiousprovence.com
Estimated Reading Time 5 mins
SCALLOPS WITH POTATO-CAULIFLOWER PURéE | PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
SCALLOPS, CAULIFLOWER PURéE AND CURRY OIL RECIPE
From raymondblanc.com
SCALLOPS WITH CAULIFLOWER PUREE - BLAS Y TIR
From blasytir.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE - SPRINKLES AND …
From sprinklesandsprouts.com
SCALLOPS WITH CREAMY DILL SAUCE AND CAULIFLOWER PURéE
From dashofdelight.recipes
PALEO SEARED SCALLOPS WITH CAULIFLOWER PURéE RECIPE
From cookinglight.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE AND CRISPY …
From recipeland.com
SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
From barefootcontessa.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE, CAPERS AND …
From goodfood.com.au
CARAMELISED SCALLOPS ON CAULIFLOWER PURéE WITH PANCETTA RECIPE
From bbc.co.uk
SEARED SCALLOPS WITH CAULIFLOWER PUREE - THE DIZZY COOK
From thedizzycook.com
SCALLOPS FOR CHOLESTEROL CONTROL: 5 HEART-HEALTHY RECIPES
From jennia.us.to
ROASTED SCALLOPS, BLACK PUDDING & CAULIFLOWER PURéE | GORDON …
From blackpudding.club
SCALLOP RECIPE: SEARED SCALLOPS ON CAULIFLOWER PUREE WITH …
From bookscookslooks.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE: A RECIPE
From yankeekitchenninja.com
HOW TO MAKE SEARED SCALLOPS WITH CAULIFLOWER PUREE | COOKING LIGHT
From cookinglight.com
SEARED SCALLOPS WITH CAULIFLOWER PURéE - QUINLAN'S KERRY FISH
From kerryfish.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
From myrecipes.com
SEAFOOD TRAIL :: RECIPE: SCALLOPS WITH CAULIFOWER PUREE
From theseafoodtrail.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE AND BACON CRUMBLE
From goodyfoodies.blogspot.com
RECIPES FOR SCALLOPS AND CAULIFLOWER - COOKTIME24.COM
From cooktime24.com
SEARED SCALLOPS WITH CAULIFLOWER & SPINACH PURéE - PRIMALGOURMET
From cookprimalgourmet.com
MY FRIENDS COOK TOO: COLLEENE’S GRILLED SCALLOPS WITH CAULIFLOWER ...
From cathythomascooks.com
SCALLOPS IN CAULIFLOWER PURéE - QUINLANS KERRY FISH
From kerryfish.com
PAN-SEARED SCALLOPS WITH CAULIFLOWER - PALEO LEAP
From paleoleap.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | RECIPE | PUREED …
From pinterest.ca
HOW TO COOK SEARED SCALLOPS WITH CAULIFLOWER PUREE VIDEO
From myrecipes.com
SCALLOPS WITH CAULIFLOWER AND BEAN PURéE RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PURéE - TASTE LIFE
From tastelife.tv
SCALLOP AND MUSHROOM CASSEROLE - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOPS ON CAULIFLOWER PUREE - EVERY LAST BITE
From everylastbite.com
PAN SEARED SCALLOPS WITH CAULIFLOWER PUREE - CHEERS TO THE HOST
From cheerstothehost.com
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE - PINTEREST
From pinterest.com
SEARED SEA SCALLOPS AND CAULIFLOWER PURéE A RECIPE
From perfectlyprovence.co
PAN-SEARED SCALLOPS WITH CELERY ROOT & POTATO PURéE
From makegoodfood.ca
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