Capesante* Recipe

Cooking Directions

1. 1

   Prepare the Parmesan Fondue

   In a saucepan, combine the heavy cream and bring it to a simmer. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and set aside.

2. 2

   Make the Cauliflower Puree

   Steam the cauliflower florets until tender. Blend with a little salt and olive oil until smooth. Adjust seasoning as needed.

3. 3

   Prepare the Cucumber Relish

   In a bowl, combine diced cucumber, lemon juice, a pinch of salt, and mix well. Set aside.

4. 4

   Make the Lemon Saffron Sauce

   In a small saucepan, melt butter and add saffron threads. Stir for 1-2 minutes. Add lemon juice and simmer for another 2-3 minutes. Season with salt to taste.

5. 5

   Sear the Scallops

   Pat the scallops dry and season with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   On each plate, spread a layer of cauliflower puree, place 2-3 scallops on top, drizzle with Parmesan fondue, add cucumber relish, and finish with lemon saffron sauce.