Pan Seared Scallops (gf) Recipe
cauliflower veloute, golden raisin & jimmy nardello chutney, brown butter pine nuts, romanesco, bulgur wheat
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Ingredients
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Scallops
Cauliflower Veloute
Chutney
Brown Butter Pine Nuts
Bulgur Wheat & Romanesco
Method
Preparation
- 1
Prepare the Cauliflower Veloute
In a saucepan, combine cauliflower florets and vegetable broth. Bring to a boil and then reduce heat to simmer until tender (about 10 minutes). Blend until smooth. Stir in heavy cream, salt, and white pepper. Keep warm.
- 2
Make the Chutney
In a skillet, heat olive oil and sauté chopped Jimmy Nardello peppers until soft. Add golden raisins, red wine vinegar, and salt. Cook until the mixture thickens slightly. Set aside.
- 3
- 4
Cook the Bulgur Wheat and Romanesco
In a pot, bring water to a boil. Add salt, bulgur wheat, and romanesco florets. Cook until bulgur is tender and romanesco is bright green (about 12 minutes). Drain any excess water.
Cooking the Scallops
- 5
