SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS

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Sea Scallops With Cider Glaze and Cauliflower Two Ways image

Provided by Floyd Cardoz

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 21

3 cups fresh apple cider
1 teaspoon minced shallots
1 teaspoon minced ginger
1/2 inch piece dried pasilla or chipotle chile pepper
3 tablespoons apple cider vinegar
2 tablespoons canola oil
1 teaspoon minced ginger
2 tablespoon sliced shallots
3 cups stalks and stems from cauliflowers and broccoli
2 cups chicken or vegetable stock
1/2 teaspoon Aleppo pepper flakes or hot red pepper flakes
1/2 teaspoon ground cumin
2 tablespoons canola oil
3 cups cauliflower, cut into 1 1/2-inch florets
3 cups Romanesco broccoli, purple cauliflower or other broccoli, cut into 1 1/2-inch florets
1 cup thinly sliced red onion
1 small sprig rosemary
1 teaspoon minced ginger
2 sprigs thyme
20 large sea scallops
1/4 cup canola oil

Steps:

  • For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
  • For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
  • For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
  • For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
  • Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 27 grams, Carbohydrate 50 grams, Fat 31 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1944 milligrams, Sugar 27 grams, TransFat 0 grams

simon adebowale
adebowale.s58@gmail.com

Overall, I was disappointed with this recipe. I would not recommend it.


Christiana Stinson
s94@yahoo.com

This dish is not worth the effort. There are much better scallop recipes out there.


Taraji Williams
tarajiwilliams@yahoo.com

I found this recipe to be very time-consuming. It took me over an hour to make.


Ahmad nawed Amirzada
n.ahmad1@gmail.com

The scallops were tough and the glaze was bland. I would not recommend this recipe.


Lane Carr
l.c@yahoo.com

This dish was a bit too sweet for me. I would recommend using less cider in the glaze.


Boqorada Mugdiga
m35@hotmail.com

The scallops were a bit overcooked for my taste, but the glaze was delicious. I would recommend cooking the scallops for a shorter amount of time.


Aiden Mcnear
aiden-mcnear87@yahoo.com

I love the combination of the sweet glaze and the savory scallops. This dish is sure to please everyone at your table.


Abu Ayat
abu-ayat99@aol.com

This recipe is a great way to impress your guests. The scallops are elegant and the glaze is delicious.


Brittney Shorter
s-b81@aol.com

I made this dish for a dinner party and it was a hit! Everyone loved the scallops and the cauliflower two ways.


Shahmeer Malik
m.shahmeer@gmail.com

This recipe was easy to follow and the results were amazing! The scallops were tender and flavorful, and the glaze was perfect.


Aazad Ahamed
ahamed.aazad@hotmail.com

The scallops were cooked perfectly and the cider glaze was delicious. I will definitely be making this dish again!


David boleen
d_boleen@yahoo.com

This cider-glazed scallops recipe is a definite keeper! The glaze is sweet and tangy, and the scallops are cooked to perfection. I served it over cauliflower rice, and it was a delicious and healthy meal.


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