02-04-2005, 03:22 AM
Ingredients:
12 large Alaska Scallops
1/2 head of Cauliflower, sliced into 1/4 inch thick pieces
1/2 cup Water
1/2 cup Raisins
1/2 cup Capers
1 Tbsp Sherry Vinegar
grated Nutmeg
Salt and Cayenne Pepper
approximately 1 Tbsp Butter
Directions:
In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes. Pour mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set sauce aside. In a sauté pan, heat butter and sauté cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside. In a separate pan, sauté scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion. Servings: 4.
12 large Alaska Scallops
1/2 head of Cauliflower, sliced into 1/4 inch thick pieces
1/2 cup Water
1/2 cup Raisins
1/2 cup Capers
1 Tbsp Sherry Vinegar
grated Nutmeg
Salt and Cayenne Pepper
approximately 1 Tbsp Butter
Directions:
In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes. Pour mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set sauce aside. In a sauté pan, heat butter and sauté cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside. In a separate pan, sauté scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion. Servings: 4.