Pan Seared Scallops With Cauliflower and Balsamic Syrup

Recipe by CCinSC
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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