Sweet scallops pair beautifully with our Spicy Seafood Seasoning blend. To round out all the flavors, the scallops are served on a creamy cauliflower purée.
Spicy Seared Scallops on Cauliflower Puree
Spicy Seared Scallops on Cauliflower Puree
Category
appetizer
Servings
4 as an appetizer
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
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12 large fresh "dry" scallops
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4 Tbs. clarified butter, divided
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1 small onion, peeled and thinly sliced (about 1 cup)
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1 garlic clove, peeled and thinly sliced
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1 medium cauliflower, leaves and core removed, sliced into 1/2-in. thick slabs (about 6 cups)
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1 cup low-sodium chicken stock
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1 cup heavy cream
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1 Tbs. Spicy Seafood Seasoning (7008)
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1/4 cup chopped toasted pistachios
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1/4 cup chopped Italian parsley for garnish (optional)
Directions
Remove small side muscle from scallops and place scallops on a paper towel lined plate. Cover with another paper towel and place plate in fridge.
Heat 2 Tbs. clarified butter in a large pot over medium heat. Add onion and garlic and cook 3-5 minutes, or until softened but still pale. Add cauliflower, chicken stock, and cream, and bring mixture up to a simmer. Cover pot, reduce heat to medium-low, and cook for 7-9 minutes, or until cauliflower is tender. Remove cauliflower from pot with slotted spoon and transfer to a blender or a food processor. Return pot back to stove and raise heat to medium. Continue to cook for 8-10 minutes, or until liquid is reduced to just over 1/2 cup. Add liquid to blender or food processor and blend until smooth. Season to taste with salt.
Heat a large cast iron skillet over medium-high heat. Season scallops with Spicy Seafood Seasoning and add remaining clarified butter to skillet. When butter starts to smoke, gently lay scallops down in pan, making sure they are not touching. Cook, undisturbed, for about 1 1/2 minutes or until they develop a brown crust, then flip them and cook them for 1 1/2 minutes on the other side. Transfer cooked scallops to a paper towel lined plate.
Divide cauliflower purée between 4 plates or 4 shallow bowls. Lay 3 scallops on each plate and sprinkle with pistachios and chopped parsley. Serve immediately.