Seared Scallops Recipe
cauliflower puree, roasted cauliflower, roasted red pepper, cilantro oil, micro cilantro
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Ingredients
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Cauliflower Puree
Roasted Cauliflower
Roasted Red Pepper
Cilantro Oil
Seared Scallops
Garnish
Method
Cauliflower Puree
- 1
Prepare Cauliflower
Cut the cauliflower head into florets and steam until tender, about 10-15 minutes.
- 2
Blend the Puree
In a blender, combine the steamed cauliflower, heavy cream, butter, salt, and black pepper. Blend until smooth and creamy. Set aside.
Roasted Cauliflower
- 3
Preheat Oven
Preheat the oven to 425°F (220°C).
- 4
Roast the Cauliflower
Toss cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 20-25 minutes, until golden brown.
Roasted Red Pepper
- 5
Roast the Pepper
Place the whole red bell pepper on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-30 minutes, turning occasionally, until the skin is charred and blistered.
- 6
Peel and Slice
Remove from oven, place in a bowl, cover with plastic wrap for 10 minutes, then peel off the charred skin and slice into strips.
Cilantro Oil
- 7
Blend Cilantro Oil
In a blender, combine fresh cilantro, olive oil, and salt. Blend until fully combined and smooth. Strain through a fine mesh sieve if desired.
Seared Scallops
- 8
Prepare Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 9