Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins

• Gluten free

• Seafood

  • 12 Sea scallops

• Produce

  • 2 cup Cauliflower florets
  • 1/8 cup Golden raisins
  • 3 tbsp Parsley
  • 2 cups Yukon gold potatoes

• Condiments

  • 3 tbsp Capers, fried

• Baking & Spices

  • 1/4 tsp Aleppo pepper or pinch of red pepper flakes
  • 1 Sea salt

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Butter, unsalted

• Liquids

  • 2 cups Vegetable broth or water, low-sodium

Found on artdefete.com

Ingredients

• 12 sea scallops (select same size scallops to the best of their availability and the color has to be beige pink rather than white)
• 2 tablespoons butter
• Olive oil
• Sea salt and freshly ground black pepper
• 2 cup cauliflower florets
• 2 cups Yukon Gold Potatoes, peeled and cubed
• 2 cups low-sodium vegetable broth or water
• 1 tablespoon unsalted butter
• ¼ teaspoon Aleppo pepper or pinch of red pepper flakes
• Sea salt
• ¼ cup pine nuts, toasted
• 1/8 cup golden raisins, soaked
• 3 tablespoons capers, fried
• 3 tablespoons parsley, finely chopped

Directions

• Sear the scallops: Heat the butter in a large frying pan over medium high-heat; add a splash of olive oil to prevent the butter from burning. Season scallops with salt and pepper add them to the pan, without overcrowding. Kitchen tip: Cook scallops in two batches; if they touch they will steam rather than caramelize. Cook, without moving the scallops, until the bottoms are a rich golden brown, 2 minutes on each side. Turn the scallops and cook on the second side for another 1-2 minutes. Make the puree: Pour stock into a medium-size pod, add cauliflower, potatoes, and make sure that the liquid covers the vegetables. Season with salt and bring to a boil. Reduce the heat, cover with the lid and simmer until potatoes are tender. Remove from heat. Transfer cauliflower and potatoes into a blender. Add 1/2 teaspoon salt, butter, and pepper. Blend until smooth. Keep warm. Toast the nuts: In a small non-stick frying pan toast the nuts for 4 minutes on a medium-low heat, shaking the pan often, until nuts are golden brown but not burned. Set aside on a paper towel, do not leave them in a flying pan, otherwise they’ll continue cooking. Fry the capers: In a small non-stick frying pan heat some olive oil, add capers and fry for 5 minutes. To serve, scoop a spoonful of the puree in each plate, top it with 2-3 scallops, drizzle lightly with olive oil. Scatter some pine nuts, raisins and capers, sprinkle with chopped parsley.