Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion

Recipe by Chef Kate
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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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