Seared Scallops with Cauliflower Puree and Crispy Purple Cauliflower
This dish was inspired by a wonderful dish we had at Acanto in Chicago. This is one of my favorite destinations for good wine and great food.
When making this dish, you only need 1/2 a head of white cauliflower and 1/2 a head of purple cauliflower so make sure to plan another recipe for the next day or so that utilize the cauliflower and don't waste it. Check out this recipe.
This recipe comes together quickly if you prep and cook in the order I have it written.
Ingredients:
1/2 head white cauliflower
salt, truffle salt(optional), and pepper (and white pepper), hot smoked paprika
garlic powder
6 TBSP of butter
2 handfuls of hazelnuts, (unsalted)
1 small shallot
2 cloves of garlic
1 cup heavy cream
Milk to cover cauliflower
1/4 cup parsley
Lemon zest (from 1 lemon)
2 cloves of minced or grated garlic
Olive oil
Directions:
1. Cut the purple cauliflower small into thumbnail size pieces. Toss in a bowl with a little olive oil, salt, pepper, garlic powder. Place on a greased sheet pan. Roast on light sheet pan at 425 until crispy - about 30 min. Turn halfway through.
2. Brown 4 TBSP of butter with a few hazelnuts in a pan. Remove the hazelnuts with a slotted spoon. Reserve the butter for the puree.
3. Make purée. To a large pot add white cauliflower cut into florets, 1 small shallot cut in half, 2 cloves of garlic, 1 cup heavy cream and additional milk to cover cauliflower, if needed.
4. Simmer covered for 25-30 min until cauliflower falls apart.
5. Mix gremolata: 1/4 cup chopped parsley, truffle sea salt, Pepper, 2-3 TBSP chopped hazelnuts (the ones you toasted lightly in the butter), lemon zest, 2 cloves of minced garlic, and olive oil. It should not be liquid, just enough olive oil to give it some moisture. Taste for seasoning.
5. bake to the puree - once done, transfer to a blender with only a spoonful or so of the liquid. You don't want to make it too watery, you can always add some after blending if too thick.
6. Once blended well, add 2 TBSP brown butter and 2 tbsp crème fraiche. Add some sea salt and white pepper to taste. Add more liquid as you need to and blend again.
7. Strain. Mount with 1 TBSP butter to serve, if needed
8. Dry scallops thoroughly. Salt and pepper hot paprika before hitting the pan.
9. Add 1 TBSP butter to a really hot pan. Sear the scallops for 2-3 minutes per side. Set on a paper towel-lined plate for 1 minute.
10. To plate, add your puree on the bottom. Top with 5 scallops. Add a few spoonfuls of gremolata around the scallops. Garnish with crispy purple cauliflower.
Wine pairing:
Arancino Bianco Macerato
Terre Siciliane, Italy
2023
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