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Sautéed Diver Scallops with Cauliflower, Capers and Almonds
Richard Reddington, Auberge du Soleil - Rutherford, CA
Adapted by StarChefs

  • 4 each or 2-3 ounces of fresh scallops (day boat, if possible)
  • 2 cups cauliflower florets
  • 1/4 cup cream
  • 1 1/2Tablespoons unsalted butter
  • 2 Tablespoons capers
  • 2 Tablespoons slivered almonds, toasted
  • 2 Tablespoons golden raisins
  • 1 Tablespoon chopped parsley
  • 1/2 cup balsamic vinegar, reduced
  • 1 Tablespoon Extra Virgin Olive Oil

Bring balsamic vinegar to a boil, reduce by half, reserve.

Bring 2 quarts of water to a boil and season with salt to taste. Break one head of cauliflower into equal pieces, reserving 1 cup of florets for garnish. Add the garnish florets to the boiling water, cook until tender (about 60 seconds) and shock in an ice bath. Reserve for garnish. Cook the remaining cup of cauliflower until tender, strain and shock in ice water as well. Cover with the cream and cook for 8 minutes. Purée and put through a fine mesh sieve. Keep warm.

Warm 2 small (7") sauté pans over medium heat. Add olive oil to one pan when it just starts to smoke. Season the scallops with salt and pepper and add to pan. Cook about 1 minute on each side (depending on thickness of scallop). Ideally, you want to get a little color on the first side before turning. In the other pan, add butter and cook until it begins to brown. Add reserved cauliflower florets and cook for 1 minute. Then add capers, almonds, raisins and parsley. Season with salt and pepper to taste.

Warm plates. Put a small circle of cauliflower purée in the middle. Add the caper raisin ragout to the middle and top with the scallops. Drizzle balsamic reduction around plate and extra virgin olive oil to garnish.

Suggested wine pairing: Viognier, Gregory Graham, Napa Valley, CA, 2000

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