Scallops With Cauliflower Puree Parsley And Capers Recipes

SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS

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.

SCALLOPS WITH CAULIFLOWER, DRIED CHERRIES, AND CAPERS

Steps:

• Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
• WHAT TO DRINK:
• Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).

SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE

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.

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

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!

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!

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.