Best 7 Scallops And Cauliflower Recipes

SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS

Steps:

• Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
• Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
• Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
• Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.

SCALLOPS AND CAULIFLOWER

Steps:

• Heat oven to 425 degrees F.
• Line cookie sheet with foil and spray with Pam.
• Slice cauliflower (see note in description) using a food processor (thickest setting) or slice crosswise in 1/2 inch slices. Arrange on prepared pan and spray with Pam and season with salt and pepper. Roast for 20-30 minutes or until browned, turning once during cooking. Turn off oven but leave pan in oven to keep warm.
• Pat scallops dry and season with 1/8 teaspoon salt and pepper.
• Heat oil in skillet over medium high heat. Add scallops and cook turning once until golden brown on both sides (about 10 minutes total). Transfer to bowl.
• Add shallots, capers and tomatoes to pan and cook stirring until tender (2 minutes). Stir in vinegar and then return scallops to pan along with the parsley. Heat through until heated through (2 minutes).
• Arrange cauliflower in serving bowl or individual plates and top with scallops and cooking liquids. Sprinkle with the nuts.

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS

Steps:

• Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
• Drain, shaking off excess water.
• In a large skillet, heat oil until simmering.
• Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
• Turn the scallops.
• Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
• Add the balsamic vinegar and stir gently to coat.
• Transfer to plates, garnish with parsley and serve.
• Enjoy!

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL, AND AMERICAN CAVIAR

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
• Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS

Steps:

• For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
• For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
• For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
• For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
• Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.

SCALLOPS WITH CAULIFLOWER, DRIED CHERRIES, AND CAPERS

Steps:

• Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
• WHAT TO DRINK:
• Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS

Steps:

• 1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water. 2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.