Le Du | 12. 2023 Recipe
Make Le Du | 12. 2023 Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seared Scallops
Cauliflower Purée with Brown Butter and Lemon
Crispy Pancetta & Herb Garnish
Brown Butter Drizzle & Finishing
Method
Seared Scallops
- 1
Prepare scallops
Pat scallops dry with paper towels until surfaces are very dry. Remove and discard the small side muscle if still attached. Season both sides lightly with kosher salt and freshly ground black pepper.
- 2
Sear scallops
Heat a large sauté pan over medium-high heat until smoking hot. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter; swirl to coat. Place scallops in pan spaced at least 1/2 inch apart. Do not move them for 1.5–2 minutes to allow a golden-brown crust to form. Flip scallops and cook 30–60 seconds more until opaque through the middle (total cook time ~2–3 minutes depending on size). Transfer scallops to a warm plate and tent with foil.
Cauliflower Purée with Brown Butter and Lemon
- 3
Cook cauliflower
In a medium saucepan combine cauliflower florets, 1 cup stock, and 1/2 cup heavy cream. Bring to a gentle simmer over medium heat, cover, and cook 8–10 minutes until cauliflower is very tender and easily pierced with a fork.
- 4
Brown butter
While cauliflower cooks, melt 3 tablespoons unsalted butter in a small skillet over medium heat. Swirl occasionally until butter foams, then subsides and solids turn golden-brown and nutty-smelling, about 3–4 minutes. Remove from heat to prevent burning.
- 5
Blend purée
Transfer cooked cauliflower and remaining cooking liquid to a blender. Add remaining 1/2 cup heavy cream (if needed for looseness), 1 teaspoon kosher salt, 1 teaspoon white pepper, and 1 tablespoon lemon juice. Blend on high until completely smooth and velvety, 45–60 seconds. Taste and adjust seasoning. If purée is too thick, add up to 2 tablespoons hot water or cream to reach a spoonable but holdable consistency. Stir in half of the brown butter (reserve rest for drizzle). Keep warm over very low heat, stirring occasionally.
Crispy Pancetta & Herb Garnish
- 6
Crisp pancetta
In a small skillet over medium heat, add the pancetta strips and cook, turning occasionally, until crisp and lightly browned, about 4–6 minutes. Transfer to paper towels to drain and cool, then roughly crumble or slice into lardons.
- 7
Prepare herbs
Combine finely snipped chives and chopped parsley in a small bowl. Keep microgreens ready if using.
Brown Butter Drizzle & Finishing
- 8
Finish brown butter
In the small skillet used for pancetta (wipe if charred), melt 2 tablespoons unsalted butter over medium heat until it foams and the milk solids turn light golden-brown, about 2–3 minutes. Remove from heat, stir in 1/2 teaspoon lemon juice, 1/4 teaspoon fine sea salt and a pinch (1/8 tsp) of freshly ground black pepper. Keep warm.
- 9
Plate and serve
To plate for 4 servings (2 scallops per person): spoon about 1/4 cup cauliflower purée in the center of each plate and use the back of the spoon to create a shallow well. Arrange two seared scallops on top of the purée. Sprinkle crumbled crispy pancetta over the scallops and around the purée. Scatter the chopped chives and parsley and a few microgreens for freshness. Drizzle the warm lemon brown butter evenly over the scallops and purée. Finish with a light sprinkle of fine sea salt and a grind of black pepper. Serve immediately.