CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL, AND AMERICAN CAVIAR
Provided by Alfred Portale
Categories Soup/Stew Milk/Cream Blender Food Processor Onion Sauté Dinner Scallop Cauliflower Chive Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
- Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
SCALLOPS AND CAULIFLOWER
We really enjoyed this with a tossed salad. The original recipe said to slice the cauliflower in 1/2 inch slices but I sliced mine in the food processor, so the slices were quite thin but we really liked it this way. Recipe source: Prevention
Provided by ellie_
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Line cookie sheet with foil and spray with Pam.
- Slice cauliflower (see note in description) using a food processor (thickest setting) or slice crosswise in 1/2 inch slices. Arrange on prepared pan and spray with Pam and season with salt and pepper. Roast for 20-30 minutes or until browned, turning once during cooking. Turn off oven but leave pan in oven to keep warm.
- Pat scallops dry and season with 1/8 teaspoon salt and pepper.
- Heat oil in skillet over medium high heat. Add scallops and cook turning once until golden brown on both sides (about 10 minutes total). Transfer to bowl.
- Add shallots, capers and tomatoes to pan and cook stirring until tender (2 minutes). Stir in vinegar and then return scallops to pan along with the parsley. Heat through until heated through (2 minutes).
- Arrange cauliflower in serving bowl or individual plates and top with scallops and cooking liquids. Sprinkle with the nuts.
SCALLOPS WITH CURRIED CAULIFLOWER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
- Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.
SEARED CUMIN SEA SCALLOPS WITH CAULIFLOWER AND LEEKS
Steps:
- Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
- Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.
SCALLOPS WITH CAULIFLOWER AND POTATO PUREE
I heard about this recipe from my cousin who got it from her newspaper, originally from 'Cooking Light'. She made it and said it was delicious. I haven't made it yet because scallops are too pricey for my pocketbook right now. According to my cousin and the reviews I read, this is much easier to make than it looks. The picture of the recipe shows tarragon veggies as a side, that's the way the recipe read in her newspaper, and makes for a very pretty presentation. so I've also included that recipe here. This recipe did not specify fresh or dried tarragon. Since it only calls for 1 tsp, I assumed it would be dried, but then it says 'chopped' and one does not need to chop dried tarragon. If you don't have fresh tarragon, I'd start with just a pinch of dried and taste from there. I'm posting it here for safe-keeping.
Provided by arroz241_11561377
Categories Potato
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
- Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth. Divide among plates, and top with about 4 scallops each. Equally divide and place tarragon veggies on the side.
- For the Tarragon Vegetables:
- Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt. Serve as a side dish.
- Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.
Nutrition Facts : Calories 279.9, Fat 10.8, SaturatedFat 4.3, Cholesterol 56.1, Sodium 1276.2, Carbohydrate 22.2, Fiber 3.9, Sugar 3.5, Protein 24.1
SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE
Provided by Jean Georges Vongerichten
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.
- Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.
- Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
- Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
- Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.
- Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.
PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops
Provided by Maria Elia
Categories Dinner, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
- Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
- Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.
Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.12 milligram of sodium
SCALLOPS WITH CAULIFLOWER, DRIED CHERRIES, AND CAPERS
Provided by Michael Psilakis
Categories Shellfish Appetizer Low Cal High Fiber Dried Fruit Cherry Seafood Scallop Cauliflower Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
- Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
- WHAT TO DRINK:
- Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP
This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)
Provided by CCinSC
Categories Cauliflower
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 399.7, Fat 28.5, SaturatedFat 12.6, Cholesterol 63.3, Sodium 508, Carbohydrate 28.3, Fiber 3.7, Sugar 18.1, Protein 8.8
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine
Provided by Kennasmommy
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
- Drain, shaking off excess water.
- In a large skillet, heat oil until simmering.
- Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
- Turn the scallops.
- Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
- Add the balsamic vinegar and stir gently to coat.
- Transfer to plates, garnish with parsley and serve.
- Enjoy!
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SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
From foodandwine.com
5/5 Total Time 30 minsServings 4
- Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
- In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.
SCALLOPS WITH ROASTED CAULIFLOWER AND RAISINS - FOOD
From foodandwine.com
5/5 Total Time 1 hrServings 4
- Preheat the oven to 425°. In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Spread the cauliflower on a large rimmed baking sheet and roast for about 50 minutes, stirring once or twice, until tender and browned in spots. Spread the pine nuts on a pie plate and toast for about 3 minutes, until golden.
- Meanwhile, in a small, microwave-safe bowl, combine the raisins, saba and water and microwave at high power for 3 minutes. Cover and let stand until the raisins are plump, about 30 minutes.
- Strain the soaking liquid into a small saucepan and simmer until reduced to 2 tablespoons, about 3 minutes. Transfer to a bowl and let cool. Whisk in 1/4 cup of the olive oil and the shallot and season the dressing with salt and pepper. Set the raisins aside.
- In a large skillet, heat the remaining 2 tablespoons of oil until smoking. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until deeply browned on the bottom, about 3 minutes. Turn and cook the scallops until lightly browned, about 2 minutes longer.
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#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #vegetables #oven #stove-top #scallops #shellfish #cauliflower #equipment
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