Seared Scallops Recipe
Cauliflower puree, raisin emulsion & cress. Sear scallops plate as shown with roasted cauliflower & cress.
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Ingredients
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Scallops
Cauliflower Puree
Raisin Emulsion
Garnish
Method
Cauliflower Puree
Prepare the Cauliflower Puree
In a large pot, bring salted water to a boil. Add cauliflower florets and cook until tender, about 10 minutes. Drain and transfer to a blender. Add butter, heavy cream, and salt. Blend until smooth and creamy. Set aside.
Raisin Emulsion
Make the Raisin Emulsion
In a small saucepan, combine raisins and water. Bring to a simmer and cook until raisins are plump, about 5 minutes. Drain and transfer to a blender. Add lemon juice and olive oil. Blend until smooth and emulsified. Strain through a fine mesh sieve and set aside.
Scallops
Sear the Scallops
Heat the olive oil in a large skillet over high heat. Season scallops with salt and black pepper. Once the oil is hot, add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
Plating
Plate the Dish
On each plate, spread a generous amount of cauliflower puree. Arrange the seared scallops on top. Drizzle with raisin emulsion and garnish with micro cress.