Scallops Recipe

Season the Scallops

Pat the U-10 scallops dry with a paper towel. Season both sides with salt and black pepper.

Sear the Scallops

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Cook the Cauliflower

In a saucepan, bring water to a boil. Add cauliflower florets and garlic cloves, and cook until tender (about 8-10 minutes). Drain and set aside.

Blend the Puree

In a blender, combine the cooked cauliflower, pork fat, heavy cream, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Rinse the Quinoa

Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

Cook the Quinoa

In a pot, combine the rinsed quinoa, water, and salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Sauté the Romanesco

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the romanesco florets, season with salt, and sauté until tender and lightly browned (about 5-7 minutes).

Prepare the Apple

Core and slice the apple into thin wedges. Toss with lemon juice to prevent browning.

Assemble the Plate

On a plate, spread a generous amount of cauliflower pork puree. Add a serving of quinoa on top, followed by the sautéed romanesco. Place the seared scallops on top, and garnish with apple slices, fennel pollen, and chives.