Pan Seared Scallops With Cauliflower and Balsamic Syrup

Submitted by CCinSC

"This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2

ingredients

• 4 fresh sea scallops (each 2-3 oz)
• 2 cups cauliflower florets
• 1⁄4 cup cream
• 1 tablespoon extra virgin olive oil
• 1 1⁄2 tablespoons butter
• 2 tablespoons toasted slivered almonds
• 2 tablespoons capers
• 2 tablespoons golden raisins
• 1 tablespoon chopped parsley
• 1⁄2 cup balsamic vinegar (buy the best quality you can)
• salt and pepper

directions

1. Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
2. Keep warm.
3. Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
4. Reserve one cup of the florets.
5. Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
6. Puree in a blender or push through a fine sieve and keep warm.
7. 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.
8. Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
9. In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
10. Cook for one minute or two browning the cauliflower slightly.
11. Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
12. Season with salt and pepper.
13. In the center of a plate, put half the cauliflower puree.
14. Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
15. Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
16. Repeat with second plate.

Reviews

[Paris D]

Oh my, was this ever delicious! Not only that, but it looks like you could serve it in a restaurant. It's both beautiful and tasty! We will make this again (as soon as sea scallops go on sale). Thanks for posting!

 

[AshyBrian]

The most satisfying recipe that i've found on this website.

 

[samgansebom]

Awesome recipe. I had this entree in San Francisco and was thrilled to find the recipe online.

 

[ijp1572]

This dish has so much flavor. Made it several times without the pureed caulifower step (don't like cooking with heavy cream!) and it was still delicious and less fattening! Also, I use a store bought balsamic vinegar reduction that saves time.

 

[l0vetw0c00k]

This sounds very much like a dish I had at the restaurant on top of the Stratosphere Hotel in Las Vegas, think it's called Top of the World. The dish had all these ingredients and was so very flavorful. Such a marvelous memory now that my dear hubby is in heaven. when you're in Vegas, don't miss a dinner in this wonderful place, and the view is beyond description. Enjoy and remember us.