Scallops W Caramelized Cauliflower Caper Raisin Emulsion
Elevate your dinner table with this exquisite recipe for Scallops with Caramelized Cauliflower and a Caper Raisin Emulsion. Perfectly seared sea scallops are the star of this dish, boasting a golden crust and tender center, while caramelized cauliflower adds a nutty, savory depth. The silky caper raisin emulsion strikes a perfect balance of tangy and sweet, enhanced by a hint of lemon zest and creamy richness. With just 50 minutes from prep to plate, this gourmet recipe is ideal for impressing dinner guests or celebrating a special occasion at home. Serve it with a sprinkle of fresh parsley for a restaurant-quality presentation that’s as elegant as it is delicious.
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Ingredients
- 12 pieces Large sea scallops
- 1 head Cauliflower
- 4 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 2 tablespoons Capers (drained)
- 2 tablespoons Golden raisins
- 0.25 cup White wine
- 0.5 cup Heavy cream
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Directions
Step 1
Remove the scallops from the refrigerator, pat them dry with paper towels, and lightly season with salt and pepper. Set aside to come to room temperature.
Step 2
Cut the cauliflower into small florets and set aside.
Step 3
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the cauliflower florets and cook, stirring occasionally, for 8-10 minutes or until golden and caramelized. Season with a pinch of salt, then transfer to a bowl and keep warm.
Step 4
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the capers and golden raisins, sautéing for 1-2 minutes until fragrant. Pour in the white wine and let it reduce by half.
Step 5
Stir in the heavy cream and lemon zest. Simmer the sauce for 3-4 minutes, then blend the mixture with an immersion blender or in a blender until smooth. Taste and adjust seasoning if needed. Keep the emulsion warm.
Step 6
In a separate skillet, melt the remaining tablespoon of butter over medium-high heat. Add the scallops and sear for 2-3 minutes per side, or until they develop a golden crust and are cooked through.
Step 7
To serve, spoon the caramelized cauliflower onto plates, top with seared scallops, and drizzle the caper raisin emulsion around. Garnish with parsley if desired.
Nutrition Facts
| Serving size | (1279.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1857.3 |
| Total Fat 135.1g | 0% |
| Saturated Fat 59.9g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 391.6mg | 0% |
| Sodium 5004.9mg | 0% |
| Total Carbohydrate 69.3g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 25.8g | |
| Protein 87.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 3249.0mg | 0% |
Source of Calories