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Recipes / Scallops / Scallops with Caramelized Cauliflower

Recipe Name: Scallops with Caramelized Cauliflower Servings: 4
1/2 cup water
1/2 cup raisins
1/2 cup capers
1 tablespoon sherry vinegar
Grated nutmeg
Salt and cayenne pepper
Approximately 1 tablespoon butter
1/2 head of cauliflower, sliced into 1/4 inch thick pieces
12 large sea scallops
In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes. Pour mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set sauce aside. In a saute pan, heat butter and saute cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside. In a separate pan, saute scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion
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