Diver Scallops with Cauliflower, Capers and Almonds
Reddington, Auberge du Soleil - Rutherford, CA
Adapted by StarChefs
each or 2-3 ounces of fresh scallops (day boat, if possible)
cups cauliflower florets
1/2Tablespoons unsalted butter
Tablespoons slivered almonds, toasted
Tablespoons golden raisins
Tablespoon chopped parsley
cup balsamic vinegar, reduced
Tablespoon Extra Virgin Olive Oil
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