Fine Dining Menus Recipe
Make Fine Dining Menus 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 with Cauliflower Purée and Brown Butter Gastrique
Method
Seared Scallops with Cauliflower Purée and Brown Butter Gastrique
Prepare scallops
Pat scallops very dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each scallop with the flour, shaking off excess.
Cook cauliflower
In a medium saucepan, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat. Add the chopped shallot and crushed garlic and sweat gently for 2–3 minutes until translucent but not browned. Add the cauliflower florets and toss to coat. Pour in the stock, bring to a simmer, cover, and cook until the cauliflower is very tender, about 10–12 minutes.
Make purée
Transfer the cooked cauliflower, shallot and garlic to a blender or food processor with 2 tablespoons unsalted butter, 3 tablespoons heavy cream, 1 teaspoon lemon juice and a pinch (about 1/2 tsp) of kosher salt and remaining 1/2 tsp black pepper. Purée until very smooth, adding up to 2–3 tablespoons additional stock or water if needed to reach a silky consistency. Pass through a fine mesh sieve for extra smoothness if desired. Keep warm over very low heat, stirring occasionally.
Make brown butter gastrique
In a small saucepan, melt 3 tablespoons unsalted butter over medium heat. Allow it to foam and turn golden-brown, swirling the pan and watching carefully to prevent burning (2–4 minutes). Remove from heat. In a separate small skillet, combine 3 tablespoons white wine vinegar and 1 teaspoon granulated sugar. Reduce over medium heat until syrupy, about 2–3 minutes. Whisk reduced vinegar into the brown butter. Taste and adjust with a pinch of salt. Keep warm off the heat.
Sear scallops
Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add the remaining 2 tablespoons unsalted butter. Once butter is foaming and just starting to brown, add the scallops in a single layer, leaving space between them. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the second side 30–60 seconds until opaque in the center (total internal doneness should be tender and just cooked). Remove scallops to a warm plate and tent loosely with foil to rest.
Plate
Spoon a base of cauliflower purée onto each plate (about 3–4 tablespoons per serving). Arrange 3 scallops per plate over the purée. Drizzle the brown butter gastrique over scallops and around the plate (about 1 teaspoon per scallop). Sprinkle chopped chives and a few microgreens on top. Finish with a light crack of pink peppercorns and a tiny pinch of flaky salt if desired.