Sunday, February 10, 2019
This is a phenomenal sophisticated dish where the sweetness of caramelized scallops combine with the light-as-air cauliflower puree and acidic bite from fried capers. This conflagration of robust flavors and contrasting textures invariably propels this dish nearly to the top of the all-time favorites for my guests.
INGREDIENTS
For the scallops:
12 sea scallops (select same size scallops to the best of their availability and the color has to be beige pink rather than white)
2 tablespoons butter
Olive oil
Sea salt and freshly ground black pepper
For the puree:
2 cup cauliflower florets
2 cups Yukon Gold Potatoes, peeled and cubed
2 cups low-sodium vegetable broth or water
1 tablespoon unsalted butter
¼ teaspoon Aleppo pepper or pinch of red pepper flakes
Sea salt
Garnishing:
¼ cup pine nuts, toasted
1/8 cup golden raisins, soaked
3 tablespoons capers, fried
3 tablespoons parsley, finely chopped
INSTRUCTIONS
Get the instruction @ artdefete.com
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