Pan Seared Scallops With Cauliflower And Balsamic Syrup Recipes

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Steps:

• Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
• Keep warm.
• Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
• Reserve one cup of the florets.
• Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
• Puree in a blender or push through a fine sieve and keep warm.
• Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
• Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
• In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
• Cook for one minute or two browning the cauliflower slightly.
• Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
• Season with salt and pepper.
• In the center of a plate, put half the cauliflower puree.
• Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
• Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
• Repeat with second plate.

Steps:

• For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.
• Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.
• For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.
• If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.
• For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.
• For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.
• On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.

Steps:

• rinse scallops; pat dry.
• in a plastic bag combine flour and seasoning; add scallops; toss to coat.
• in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
• add spinach to skillet; sprinkle with water.
• cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
• add vinegar; toss to coat evenly.
• return scallops; heat through.