Seared Diver Scallops
(courtesy of executive chef Stanley Miller of The Ritz-Carlton, Lake Tahoe. Serves 1)
1 pound scallops
Cauliflower purée (recipe to follow)
Cauliflower relish (recipe to follow)
Brown Butter Vinegar (recipe to follow)
To sear the scallops, start with a hot sauté pan, season scallops and sear on one side without moving for two minutes, then flip, add 1 tablespoon butter, and baste for one minute.
To serve, warm the cauliflower purée, and garnish with relish and brown butter.
Cauliflower Purée
¼ cup sliced shallots
1 cup heavy cream
2 cups cauliflower
2 tablespoons butter
Sweat the shallots in the butter until translucent, season with salt and pepper, and then add cauliflower and cream. Cook until soft, then purée until smooth. Cool and reheat to serve.
Cauliflower Relish
½ cup roasted cauliflower
1 tablespoon and ¼ cup olive oil
2 tablespoons golden raisins
2 tablespoons brunoise-cut shallots
2 tablespoons chopped parsley
1 teaspoon rinsed capers
¼ cup white wine
Season cauliflower with salt and pepper and toss with olive oil. Roast on a parchment-lined baking sheet at 450 degrees F for 10 minutes. Cauliflower should be cooked, but not soft. Cool down.
Cover the raisins with white wine and cook until nearly dry (au sec), then cool down. Slice the roasted cauliflower and mix with the remaining ingredients for the relish.
Brown Butter Vinegar
¼ pound butter
1 tablespoon fresh lemon juice
2 tablespoons champagne vinegar
Start to melt the butter in a sauté pan and season the butter with ¼ teaspoon of salt before the butter melts. (Salt is not fat soluble; it needs to be in contact with the cream in the butter so the brown butter is seasoned.) Using a whisk to prevent scorching, and even browning slowly, move the butter until it starts to foam and smells nutty. Allow to cool for five minutes, then add scallops, lemon juice, and vinegar.
Garnish with relish and brown butter.
