The title of this post says it all. I mean how can this not be tasty? The tart vinaigrette with the salty scallops and delicious cauliflower made this recipe from Big City Cooking a big win!
- 7 cups chicken stock
- 2 teaspoons saffron threads
- Small head cauliflower, cut into florets
- 5 tablespoons butter
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp chopped shallots
- 2 tbsp capers
- 4 tbsp olive oil
- 1 1/2 lbs diver scallops
- 1/4 cup chives
Pour 5 cups of the chicken stock into a medium saucepan over high heat, add the saffron, and bring to a boil. Decrease heat to medium, add the cauliflower florets and cook until tender (2 to 3 minutes). Remove cauliflower and set aside.
Melt 4 tbsp butter in a medium skillet over medium heat, and continue cooking until it begins to turn brown (7 to 8 minutes). You will see some black solids begin to form; at that point remove the pan from the heat. Set the butter aside until cool; then strain it through a fine strainer to remove the solids.
Heat the remaining 2 cups of stock in a large skillet over high heat and allow it to reduce down to 1.2 cup. Set aside to cool slightly. Put the stock, mustard, lemon juice, capers and shallots in a blender. With the motor running, slowly pour in the browned butter in a steady stream. Season with salt and pepper.
Heat 2 tbsp of the olive oil in a large skillet over medium-high heat and cook the cauliflower until lightly browned (5-6 minutes). Remove from pan and wipe the pan out.
Heat the remaining 2 tbsp olive oil and remaining tbsp butter in the same skillet over high heat. Season scallops with salt and better. Decrease to medium-high heat and cook the scallops until lightly golden (about 3 minutes).
To serve, divide the scallops and cauliflower among plates. Top with vinaigrette and chives.