Look at what's cookin

My adventure's in feeding my family

Seared Scallops with Caramelized Cauliflower and Brown Butter Vinaigrette September 20, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

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!

Ingredients:

Cauliflower:

  • 7 cups chicken stock
  • 2 teaspoons saffron threads
  • Small head cauliflower, cut into florets

 

  • 5 tablespoons butter

Vinaigrette:

  • 1 tsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped shallots
  • Salt
  • Pepper
  • 2 tbsp capers

 

  • 4 tbsp olive oil
  • 1 1/2 lbs diver scallops
  • 1/4 cup chives

photo 1 (1)

Directions:

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.

photo 2 (1)

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