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Entree
Mediterranean
2 servings
25 minutes
40 minutes
1/2 cup balsamic vinegar (reduced)
2 cups organic cauliflower (florets)
1/4 cup cream
8 diver sea scallops (2 - 3 ounces each)
Salt and pepper to taste
1 1/2 tablespoons unsalted butter
2 tablespoons capers
2 tablespoons slivered almonds, toasted
2 tablespoons golden raisins
1 tablespoon organic parsley, chopped
1 tablespoon extra virgin olive oil
In a small saucepan, bring vinegar to simmer, reduce by half and reserve. Do not boil, that would burn the vinegar.
Break apart one head of cauliflower into equal-sized florets. Bring 2 quarts of water to a boil and season with salt to taste. Add one cup of the best looking florets and cook until tender. Drain and plunge florets into an ice bath to stop the cooking process. In a saucepan, cover the other cup of cauliflower with cream and cook for 8 minutes. Purée and put through a fine mesh sieve. Keep warm.
Warm two 7 inch (small) sauté pans. Add olive oil to one pan. Season the scallops with salt and pepper. When the pan just starts to smoke, add the scallops. Cook for about one-minute or so on each side, depending on thickness. When scallops shows a little color, turn. In the other pan, add butter and cook the butter until it begins to brown. Add the cold florets and cook for 1 minute. Season with the salt and pepper. Add the capers, almonds, raisins and parsley.
On warmed plates, put a small circle of the cauliflower purée in the middle. Add some of the cauliflower, caper, almond, and raisin ragout to the middle of the circle. Top with a scallop (they should be medium rare). Drizzle the balsamic reduction and the virgin olive oil around the plate to garnish.
