SEA SCALLOPS WITH CIDER GLAZE AND CAULIFLOWER TWO WAYS
Provided by Floyd Cardoz
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 21
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
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simon adebowale
adebowale.s58@gmail.comOverall, I was disappointed with this recipe. I would not recommend it.
Christiana Stinson
s94@yahoo.comThis dish is not worth the effort. There are much better scallop recipes out there.
Taraji Williams
tarajiwilliams@yahoo.comI found this recipe to be very time-consuming. It took me over an hour to make.
Ahmad nawed Amirzada
n.ahmad1@gmail.comThe scallops were tough and the glaze was bland. I would not recommend this recipe.
Lane Carr
l.c@yahoo.comThis dish was a bit too sweet for me. I would recommend using less cider in the glaze.
Boqorada Mugdiga
m35@hotmail.comThe 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.comI 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.comThis recipe is a great way to impress your guests. The scallops are elegant and the glaze is delicious.
Brittney Shorter
s-b81@aol.comI 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.comThis 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.comThe scallops were cooked perfectly and the cider glaze was delicious. I will definitely be making this dish again!
David boleen
d_boleen@yahoo.comThis 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.