Atlantic Sea Scallop Grenobloise Recipe
Cauliflower, grapes, croutons
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Ingredients
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Sea Scallops
Cauliflower Purée
Grapes and Croutons
Method
Prepare Cauliflower Purée
- 1
Cook the Cauliflower
In a large pot, bring salted water to a boil. Add cauliflower florets and cook until tender, about 10 minutes. Drain and set aside.
- 2
Blend the Cauliflower
In a blender, combine the cooked cauliflower, butter, heavy cream, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Keep warm.
Prepare Croutons
- 3
Make the Croutons
Preheat the oven to 375°F (190°C). In a bowl, toss the baguette cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake until golden brown, about 10-15 minutes. Set aside.
Cook the Scallops
- 4
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
Assemble the Dish
- 5
Plating
On each plate, spread a generous amount of cauliflower purée, place three scallops on top, and garnish with fresh grapes and croutons. Serve immediately.