Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins
A wonderful dinner with a great dish. It is great idea! And Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins! – one of the best delicious recipes that I am glad to introduce today.
The simple reason, it is loaded with taste, flavor and nutrient. That is reason why this dish is also my best favorite dish now and all member in my family love eating it so much, evenly my kids-the pickiest eater.
To know how it delicious, let spend your time on exploring it with me.
The recipe is the perfect combination of the sweetness of caramelized scallops with the light-as-air cauliflower puree and acidic bite from fried capers.
Only think here, I fell so hungry.
And to make the good recipe, you just need a few basic steps and a short time, for about 30 minutes with detailed instructions. And then you get delicious dish in a flash.
Saving the recipe on hand, it means you will have more additional idea to make your meal more diverse. Moreover, this is a good chance to show your cooking skills. It’s time to bring it in your kitchen and make it right away.
Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins
Course: DinnerCuisine: AmericanDifficulty: EasyA wonderful dinner with a great dish. It is great idea! And Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins! – one of the best delicious recipes that I am glad to introduce today.
Ingredients
- For the scallops
2 tablespoons butter
Olive oil
Sea salt and freshly ground black pepper
12 sea scallops
- 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
3 tablespoons parsley, finely chopped
¼ cup pine nuts, toasted
3 tablespoons capers, fried
1/8 cup golden raisins, soaked
Directions
- Sear the scallops
- Heat the butter in a large frying pan over medium high-heat; add a splash of olive oil to prevent the butter from burning. Season scallops with salt and pepper add them to the pan, without overcrowding.
- Toast the nuts
- In a small non-stick frying pan toast the nuts for 4 minutes on a medium-low heat, shaking the pan often, until nuts are golden brown but not burned. Set aside on a paper towel, do not leave them in a flying pan, otherwise they’ll continue cooking.
- Fry the capers: In a small non-stick frying pan heat some olive oil, add capers and fry for 5 minutes.
- To serve, scoop a spoonful of the puree in each plate, top it with 2-3 scallops, drizzle lightly with olive oil. Scatter some pine nuts, raisins and capers, sprinkle with chopped parsley.
