Prep 25 mins
Cook 0 mins
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.
- 78.07 ml golden raisin
- 78.07 ml capers (with 1 Tbsp. of their liquid reserved)
- 88.74 ml unsalted butter
- 59.14 ml water, plus
- 14.79 ml water
- 14.79 ml sherry wine vinegar
- 3.69 ml salt
- freshly grated nutmeg
- fresh ground pepper
- 14.79 ml olive oil
- 4 large cauliflower florets, sliced into 1-inch thick pieces
- 2 large sea scallops, each sliced horizontally into 3 discs
- 10 sprig flat leaf parsley, rolled, cut into thin strips
- 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.
- Cool 5 minutes.
- 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.
- Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
- Cook, turning, until brown and crisp on both sides, about 5 minutes.
- Season with 1/4 teaspoon of the salt and pepper to taste.
- Remove cauliflower to a plate.
- Add remaining 1 tablespoon of the butter to the skillet.
- Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
- Cook, turning once, until just opaque, about 4 minutes.
- Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.