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 purple cauliflower 1/2 head white cauliflower salt, truffle salt(optional), and pepper (and white pepper), hot smoked paprika garlic powder 6 TBSP of butter 2 TBSP creme fraiche 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 10-20 large, dry sea scallops, dried on paper towels for at least an hour in fridg...
