Scallops a top Cauliflower Puree

September 16th 2014


Scallops a top Cauliflower Puree


For the Cauliflower:
1 cup milk
3 TBSP butter
salt and pepper
zest of 1 lemon
6 cloves of garlic
2 bags frozen cauliflower




1. Boil water. Boil frozen cauliflower for about 10 minutes or until tender and soft.
2. Heat milk, garlic, lemon zest, 3 TBSP butter, salt and pepper over low heat
3. When cauliflower is ready, drain with a large slotted ladle into food processor. Work in batches if you need to. You want to add some of the flavored milk to the cauliflower when you puree it to your desired consistency. You could also put the cauliflower in a large pot and add a little liquid at a time and use an immersion blender.


For the scallops:
2 bags of frozen sea scallops
5 TBSP butter
1 tsp paprika
1 tsp minched garlic
2 TBSP olive oil
salt and pepper
1 lemon
fresh parsley for garnish


1. Use the softened butter to make a compound butter. Mix the butter, paprika, garlic and 1 TBSP olive oil together.
2. Pat the scallops dry and season with salt and pepper generously.
3. Heat a griddle pan to high heat and butter the pan. Add the scallops. Cook on one side for about 2 minutes. Add a little more butter and move it around the pan. Let the scallops keep going for about another 2 minutes.
4. Turn the scallops and do the same thing. Total the scallops shouldn't take more than 6-7 minutes.
5. Serve the scallops on top of the cauliflower puree.
6. Drizzle with olive oil, lemon juice and add a few crushed pistachios if you like a crunch!



Wine Pairing:
Foodies
Chardonnay
2012 California
This wine is medium-bodied with hints of tropical fruit and apple. This is a Chardonnay. It has a little creaminess to it that will play well with the scallops but the citrus notes provide a great balance to this meal.


~Julianne