SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
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
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 AND CAULIFLOWER WITH CAPER-RAISIN SAUCE
Provided by Jean Georges Vongerichten
Yield Makes 4 servings
Number Of Ingredients 10
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.
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP
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
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
SEARED SCALLOPS WITH CAPERS, RAISINS, AND NUTMEG
Steps:
- Preheat a large cast-iron skillet over medium-high heat. Melt 3 tablespoons butter in skillet. When foam subsides, add scallops in a single layer, being careful not to crowd pan. Season scallops with salt and cook, undisturbed, 2 minutes.
- Flip scallops and continue cooking until scallops are firm to the touch, about 1 minute more. Transfer scallops to a serving platter.
- Add vinegar, capers, raisins, and parsley to skillet and cook, 30 seconds.
- Stir in remaining tablespoon butter and lemon juice. Remove from heat and pour over scallops. Grate nutmeg over scallops and serve immediately.
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
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
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
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SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- 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, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.
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