SCALLOPS W/ CARAMELIZED CAULIFLOWER & CAPER-RAISIN EMULSION
Adapted from a recipe from chef Jean-Georges Vongerichten, a very elegant dish and the raisin-caper combinations is surprisingly wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges.
Provided by Chef Kate
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
- Cool 5 minutes.
- Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
- Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
- Cook, turning, until brown and crisp on both sides, about 5 minutes.
- Season with 1/4 teaspoon of the salt and pepper to taste.
- Remove cauliflower to a plate.
- Add remaining 1 tablespoon of the butter to the skillet.
- Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
- Cook, turning once, until just opaque, about 4 minutes.
- Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.
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.
SWEET SEA SCALLOPS IN A CAPER-RAISIN SAUCE
Serve with a green salad.
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan) and the chopped shallots. Cook the shallots for a minute or so, season with salt and pepper, and combine with the parsley and capers. Add the wine and golden raisins. Simmer for 3 minutes, then transfer to a bowl and reserve.
- Wipe out the pan and return to the heat, raising the heat to high. Season the scallops with salt and pepper. Add the remaining tablespoon of EVOO to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, allowing them to caramelize, 2 minutes on each side. Add the reserved caper-raisin mixture along with the lemon juice. Turn the heat back a bit and cook for 1 to 2 minutes. Remove the scallops from the pan and arrange on a serving platter. Remove the pan from the stove, add the butter, and shake the skillet until the butter has completely melted. Pour the sauce over the scallops and serve with the bread.
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!
More about "scallops and cauliflower with caper raisin sauce recipes"
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
From foodandwine.com
5/5 Total Time 30 mins
- 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.
SEARED SCALLOPS WITH CAPER-RAISIN SAUCE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr
- In a small saucepan, combine the capers, raisins and 3/4 cup of water. Simmer over moderately low heat until the raisins are plump, 10 to 15 minutes; do not boil. Transfer to a blender and puree. With the blender on, add 6 tablespoons of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce and season with salt and pepper.
- In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the cauliflower and cook over moderately high heat, turning, until crisp-tender, 5 minutes. Transfer to a rimmed plate, then repeat with 1 tablespoon each of the butter and oil and the remaining cauliflower. Let the skillet cool for 2 minutes. Add 1/2 cup of water and cook over moderate heat, scraping up any browned bits, 2 minutes. Stir in the parsley and pour the pan sauce over the cauliflower; keep warm.
- In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the scallops with salt and pepper and add half to the skillet. Cook over moderately high heat, without turning, until the scallops are golden brown on the bottom, 3 minutes; transfer to a plate. Repeat with the remaining 1 tablespoon each of butter and oil and the scallops. Rewarm the caper-raisin sauce.
- Spoon the raisin sauce onto 4 plates. Top with the scallops, browned side up. Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg. Serve at once.
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