scallops with cauliflower puree

Pan seared scallops with cauliflower purée is a simple dish but yet very elegant to serve. The combination of flavors is truly outstanding. Sweet scallops served on a creamy cauliflower purée and topped with a sweet and salty caper dressing (very interesting taste) is simply divine.

Make sure to seared the scallops until you get a nice crust on top and you will love this dish.

The cauliflower purée is pretty rich and has a really nice flavor. The raisin and caper vinaigrette add a nice twist to this dish

For the cauliflower puree

1/2 head of cauliflower, trimmed

2 tablespoons butter

1 to 2 tablespoons milk

1/3 cup heavy cream

For the vinaigrette
1 tablespoon sherry vinegar

3 tablespoons olive oil

For the scallops

1/2 cup golden raisins

scant 1/2 cup capers in brine, rinsed and drained

12 to 16 scallops

1 teaspoon curry powder

sea salt and freshly ground black pepper

oil for cooking

Cut the cauliflower into florets.

Melt the butter in a pan, add the cauliflower florets.

Sauté for about 3 to 4 minutes.

The cauliflowers should lightly turn color. Add a little milk.

Cover and sweat for 2 to 3 minutes.

Pour in the cream and return to a gentle boil. Partially cover and cook for a few more minutes until the florets are soft. Season well.

Pour the cauliflower florets in a blender and whiz until smooth. Scraping down the sides of the blender a few times ( do while it is hot-much easier). Set aside and keep it warm.

Put the golden raisins, capers, and 1/3 cup water into a small pan and bring to a boil.

Pour the content into a food processor and whiz to a purée. Whisk the sherry vinegar and olive oil together to emulsify and season with salt and pepper. Set aside

Season the scallops with the curry powder and seasoning.

Heat a little olive oil in a large pan. Add the scallops and cook for just a minute on each side. They should be nicely brown on both side.

Remove from the pan to a warm plate and let rest for a minute. Put a spoonful of the cauliflower puree on each plate and top each with a scallop. Drizzle with the caper dressing and vinaigrette and serve immediately.