Seared Scallops with Cauliflower Veloute
Serves 4
Ingredients
- 2 lbs large scallops (day boat recommended)
For the Veloute
- 1 head cauliflower, cut into florets
- 1 clove garlic, finely chopped
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp sugar
For the Brown Butter Vinaigrette
- ½ lb butter
- ¼ red onion, small dice
- 3 tbsp sherry vinegar
- 2 tbsp golden raisins
- ¼ cup toasted almonds, sliced
- 1 tsp capers
- pinch of salt
- pinch of sugar
How-to
Make the Veloute
- In a medium pot, add 1 quart water, garlic and salt. Bring to a simmer, add cauliflower and simmer for 30 minutes. Strain
- Put in a blender and puree, slowly add cream. Puree until smooth and season to taste, with salt, pepper and sugar
Make the Brown Butter Vinaigrette
- Place butter in a medium pan, brown over a medium heat
- Place all other ingredients in a bowl and whisk in brown butter
Sear the Scallops
- Warm oil in a pan until hot
- Place scallops in pan and allow to caramelize (about 1-2 minutes each side)
Plate & Serve
- Place a small circle of the cauliflower veloute in the middle of the plate
- Place 2-3 scallops on top and drizzle brown butter vinaigrette around the scallops