From Daniel’s Dish: Entertaining at Home with a Four
Star Chef by Daniel Boulud (Filipacchi Publishing, 2003)
Adapted by StarChefs
Yield: 4 Servings
- 1 head cauliflower (about 1 pound), trimmed, cut into 1-inch
florets, stems peeled and cut into 1/2-inch-thick slices
- Salt and freshly ground pepper
- 8 Tablespoons (1 stick) unsalted butter
- 2 Tablespoons extra-virgin olive oil
- 2 dozen bay scallops (about 2 pounds)
- Freshly squeezed juice of 1 lemon
- 4 clementines, peeled and segmented
- Julienned zest of 4 kumquats
- 3 Tablespoons Sicilian capers, soaked in cold water for 20 minutes,
rinsed and drained
- 1 Tablespoon finely chopped flat-leaf parsley leaves
Bring a medium saucepan of salted water to a boil. Add
the cauliflower and cook until tender, 7 to 9 minutes. Drain well.
Put the cauliflower into a food processor and purée until
smooth, taking care not to overwork the mixture. Season with salt
and pepper and stir in 4 Tablespoons of the butter. Transfer the
purée to the top of a double boiler, press a piece of plastic
wrap against the surface of the purée and set aside.
Warm the remaining 4 Tablespoons butter and the olive oil in a large
skillet over high heat. Pat the scallops dry, season with salt and
pepper, and slip them into the pan. Cook, turning the scallops as
necessary, until they are golden on all sides and just cooked through,
4 to 5 minutes. Deglaze the pan with the lemon juice. Add the clementines,
kumquats, zest, capers and parsley to the pan. Season with salt
and pepper and cook, while stirring, until heated through, about
Divide the cauliflower purée among four warm soup plates.
Arrange the bay scallops on top and spoon the clementines-kumquat
mixture over. Serve immediately.
Scallops tend to work well with richer Chardonnays and the tropical-fruit
flavors in the Hanzell from Sonoma, California, which also combines
nicely with the clementines and kumquats. The capers add a nice
touch of acidity at the end that enlivens the wine.