Scallops And Cauliflower With Caper Raisin Sauce Recipes

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SCALLOPS W/ CARAMELIZED CAULIFLOWER & CAPER-RAISIN EMULSION



Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion image

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

1/3 cup golden raisin
1/3 cup capers (with 1 Tbsp. of their liquid reserved)
6 tablespoons unsalted butter
1/4 cup water, plus
1 tablespoon water
1 tablespoon sherry wine vinegar
3/4 teaspoon salt
freshly grated nutmeg
fresh ground pepper
1 tablespoon olive oil
4 large cauliflower florets, sliced into 1-inch thick pieces
2 large sea scallops, each sliced horizontally into 3 discs
10 sprigs flat leaf parsley, rolled, cut into thin strips

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



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.

SWEET SEA SCALLOPS IN A CAPER-RAISIN SAUCE



Sweet Sea Scallops in a Caper-Raisin Sauce image

Serve with a green salad.

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil (EVOO)
2 shallots, chopped
Salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
3 tablespoons capers, drained
3/4 cup dry white wine (eyeball it)
1/2 cup golden raisins
16 sea scallops, drained and trimmed
Juice of 1 lemon
2 tablespoons unsalted butter
Crusty bread, to pass at the table

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



Seared Scallops With Cauliflower, Capers and Raisins image

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

4 cups cauliflower, cut into small florets approx. 1/2 head
1 tablespoon olive oil, extra virgin
12 large scallops, approx 1 1/2 pounds, side muscle removed
2 tablespoons butter
1/4 cup roasted almonds, chopped
2 tablespoons small capers, drained
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon flat leaf parsley, chopped

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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