Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Cool 5 minutes.
3. 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.
4. Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
5. Cook, turning, until brown and crisp on both sides, about 5 minutes.
6. Season with 1/4 teaspoon of the salt and pepper to taste.
7. Remove cauliflower to a plate.
8. Add remaining 1 tablespoon of the butter to the skillet.
9. Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
10. Cook, turning once, until just opaque, about 4 minutes.
11. Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.
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