SCALLOPS W/ CARAMELIZED CAULIFLOWER & CAPER-RAISIN EMULSION
Adapted from a recipe from chef Jean-Georges Vongerichten, a very elegant dish and the raisin-caper combinations is surprisingly wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges.
Provided by Chef Kate
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
- Cool 5 minutes.
- Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
- Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
- Cook, turning, until brown and crisp on both sides, about 5 minutes.
- Season with 1/4 teaspoon of the salt and pepper to taste.
- Remove cauliflower to a plate.
- Add remaining 1 tablespoon of the butter to the skillet.
- Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
- Cook, turning once, until just opaque, about 4 minutes.
- Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.
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Raqiaz Murtuza
[email protected]This dish was a bit too complicated for my taste. The scallops were good, but the cauliflower was a bit too caramelized for my liking. The caper-raisin emulsion was interesting, but I think it would have been better with a bit less caper.
Margaret Memafu
[email protected]I'm not sure what went wrong, but this dish was not good. The scallops were rubbery and the cauliflower was bitter. The caper-raisin emulsion was too salty. I won't be making this dish again.
Victor Okumu
[email protected]This dish was a disaster! The scallops were burnt and the cauliflower was raw. The caper-raisin emulsion was inedible. I would not recommend this recipe to anyone.
Arash Sammadi
[email protected]Not a fan of this dish. The scallops were tough and the cauliflower was mushy. The caper-raisin emulsion was too sweet for my taste.
Ketuma Lots
[email protected]This dish was just okay. The scallops were a bit bland and the cauliflower was undercooked. The caper-raisin emulsion was the best part of the dish, but it wasn't enough to save it.
yadhifo Ahmed
[email protected]The scallops were a bit overcooked, but the cauliflower was delicious. The caper-raisin emulsion was a nice touch, but I think it would have been better with a bit more acidity.
Waylon Smith
[email protected]This dish is a must-try! The scallops were cooked to perfection and the cauliflower was caramelized beautifully. The caper-raisin emulsion added a unique and flavorful touch. I highly recommend this recipe!
Awoniyi Akinfenwa Oluwatosin
[email protected]Loved this dish! The scallops were cooked perfectly and the cauliflower was delicious. The caper-raisin emulsion was a great addition, adding a bit of tanginess. Will definitely make this again!
Loveth Umeh
[email protected]I tried this recipe last night and it turned out great! The scallops were juicy and tender, and the cauliflower was perfectly caramelized. The caper-raisin emulsion added a nice pop of flavor. I will definitely be making this dish again!
Menna Emad
[email protected]This dish was an absolute delight! The scallops were cooked to perfection, and the caramelized cauliflower added a wonderful depth of flavor. The caper-raisin emulsion was the perfect finishing touch, adding a touch of sweetness and acidity. Overall,