Seared Scallops With Cauliflower Puree With Walnut Butter Recipes

SEARED SEA SCALLOPS AND CAULIFLOWER PURéE

Steps:

• Heat the oven to 375°F and place the bacon on a tray lined with baking parchment.
• Bake for about 15 minutes until very crispy. If your bacon is quite fatty, you may need to drain the fat halfway through. Reserve on kitchen paper towel.
• Place the cauliflower into a saucepan with enough milk to just cover it.
• 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.
• Season liberally with salt and pepper to taste.
• Pat the scallops dry with kitchen paper. This is the key to allow them to become crispy.
• Place a frying pan on medium-high heat and add a generous tablespoon of butter.
• Allow the butter to melt and the pan to get hot.
• Fry the scallops for 1-2 minutes on each side depending on the size. The scallops above are quite large so they were 2 minutes each side. You may need to do this in batches depending on the size of your frying pan.
• Season the scallops with salt and pepper while in the pan.
• Squeeze the bacon in the paper towel into create little bits.
• Chop the parsley.
• Dish out the reheated cauliflower purée to just cover the bottom of your plate. Next, place the scallops on the plate with the garnish. It helps if you have an extra pair of hands to assist with this step.
• Drizzle with good quality olive oil and serve with crisp white wine.

SEARED SCALLOPS WITH CAULIFLOWER PUREE WITH WALNUT BUTTER

Steps:

• 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. Adding in a little cooking liquid until you have a constancy that you like.
• Season to taste and either divide it up between two covered plates or set aside until needed. (see note 2)
• First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
• Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
• Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o'clock and working around the outside of the pan.
• Cook the scallops for 90 seconds on one side.
• Turn the heat off under the pan and add the butter and walnuts to the fry pan.
• Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops. (see note 3)
• Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
• Garnish with pomegranate arils and chopped oregano/parsley.
• Serve immediately.

SEARED SCALLOPS WITH CAULIFLOWER PUREE

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.