Scallops And Cauliflower Recipes

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SEARED SCALLOPS WITH CAULIFLOWER PUREE WITH WALNUT BUTTER



Seared Scallops with Cauliflower Puree with Walnut Butter image

Easy Fine Dining! These Seared Scallops with Cauliflower Puree are perfect for a Valentine's dinner or a romantic date night at home. It looks sensational but really is so simple to make, plus it is naturally gluten free, low carb and Keto friendly. You can serve it as a main course or an appetizer, plus the cauliflower puree can be made in advance! Treat someone you love this Valentine's Day with a restaurant style seared scallop dinner!

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 10

3 cups chopped cauliflower
3 cup vegetable stock
1 tbsp butter
6 dry scallops (- see note 1)
1 tbsp olive oil
salt
3 tbsp butter
2 tbsp walnut pieces
1 1/2 tsp pomegranate arils/seeds - optional
fresh oregano/parsley - for garnish

Steps:

  • Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft.
  • Drain the cauliflower well, reserving the cooking liquid.
  • Puree the cauliflower using either a handheld immersion blender, food processor or blender. Adding in a little cooking liquid until you have a constancy that you like.
  • Season to taste and either divide it up between two covered plates or set aside until needed. (see note 2)
  • First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
  • Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
  • Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o'clock and working around the outside of the pan.
  • Cook the scallops for 90 seconds on one side.
  • Turn the heat off under the pan and add the butter and walnuts to the fry pan.
  • Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops. (see note 3)
  • Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
  • Garnish with pomegranate arils and chopped oregano/parsley.
  • Serve immediately.

Nutrition Facts : Calories 422 kcal, Carbohydrate 15 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 1836 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS



Sea Scallops With Cider Glaze and Cauliflower Two Ways image

Provided by Floyd Cardoz

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 21

3 cups fresh apple cider
1 teaspoon minced shallots
1 teaspoon minced ginger
1/2 inch piece dried pasilla or chipotle chile pepper
3 tablespoons apple cider vinegar
2 tablespoons canola oil
1 teaspoon minced ginger
2 tablespoon sliced shallots
3 cups stalks and stems from cauliflowers and broccoli
2 cups chicken or vegetable stock
1/2 teaspoon Aleppo pepper flakes or hot red pepper flakes
1/2 teaspoon ground cumin
2 tablespoons canola oil
3 cups cauliflower, cut into 1 1/2-inch florets
3 cups Romanesco broccoli, purple cauliflower or other broccoli, cut into 1 1/2-inch florets
1 cup thinly sliced red onion
1 small sprig rosemary
1 teaspoon minced ginger
2 sprigs thyme
20 large sea scallops
1/4 cup canola oil

Steps:

  • For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
  • For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
  • For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
  • For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
  • Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 27 grams, Carbohydrate 50 grams, Fat 31 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1944 milligrams, Sugar 27 grams, TransFat 0 grams

SCALLOPS WITH CURRIED CAULIFLOWER



Scallops with Curried Cauliflower image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head cauliflower, cut into florets
1 red onion, cut into 1/2-inch wedges
5 tablespoons extra-virgin olive oil
Kosher salt
2 cloves garlic, grated
1 tablespoon curry powder
1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed
1/3 cup golden raisins
1/4 cup roasted salted cashews
1/2 cup fresh cilantro
1/2 cup plain low-fat yogurt
Lime wedges, for serving

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.

SCALLOPS AND CAULIFLOWER WITH CAPER-RAISIN SAUCE



Scallops and Cauliflower with Caper-Raisin Sauce image

Provided by Jean Georges Vongerichten

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup capers, drained of all but 1 tablespoon of their liquid
1/3 cup golden raisins
8 to 12 cauliflower florets
4 tablespoons (1/2 stick) butter
4 tablespoons canola, grapeseed, or other neutral-flavored oil
Salt and freshly ground black pepper
2 tablespoons minced parsley leaves
12 large sea scallops (at least 1 pound) cut in half through their equators
1/4 teaspoon freshly grated nutmeg, plus a little more
1 tablespoon sherry vinegar

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.

SCALLOPS AND CAULIFLOWER



Scallops and Cauliflower image

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

1 head cauliflower, stem and leaves removed
1 lb sea scallops
2 tablespoons olive oil
2 shallots, chopped
2 tablespoons capers, rinsed and drained
1 tablespoon dried sun-dried tomato, chopped
2 tablespoons sherry wine vinegar
1/2 cup parsley, chopped
2 tablespoons pine nuts, toasted

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.

PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE



Pan-fried scallops with cauliflower vanilla purée image

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

140g cauliflower , cut into small florets
150ml milk
½ vanilla pod , seeds scraped out
2 knobs of unsalted butter
4 slices pancetta
drizzle maple syrup
50g fresh porcini or chestnut mushrooms, cleaned and sliced
2 tbsp olive oil
6 scallops , with or without roe, it's up to you
a few chives , snipped, to serve

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

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