CIDER-GLAZED SEARED SCALLOPS WITH CAULIFLOWER PURÉE

Makes: 4 servings Preparation time: about 40 minutes

For glaze:

3 cups (750 mL) apple cider 1 tsp (5 mL) minced shallot 1 tsp (5 mL) minced peeled fresh ginger One ½-inch (1.3-cm) piece pasilla de Oaxaca chili or dried chipotle chili 3 tbsp (45 mL) cider vinegar Sea salt Freshly ground black pepper

For cauliflower purée:

2 tbsp (30 mL) canola oil ½ tsp (2.5 mL) cumin seeds 2 tbsp (30 mL) sliced shallots 1 tsp (5 mL) minced peeled fresh ginger 3 cups (750 mL) cauliflower stems ( from about 2 medium heads of cauliflower) 1 ½ cups (375 mL) chicken or vegetable stock ½ tsp (2.5 mL) Aleppo pepper or chili flakes Sea salt Freshly ground black pepper

For scallops:

20 large sea scallops (1 ½ lb/680 g), tough side muscle removed Sea salt Freshly ground black pepper 6 tbsp (90 mL) canola oil

To make glaze:

In a wide pan, combine the apple cider, shallot, ginger, chili and vinegar. Bring to a boil over high heat and boil until reduced to about ½ cup (125 mL), about 15 minutes (this will take longer in a smaller pan). Remove from the heat and discard the chili. Season with salt and pepper. Set aside, covered to keep warm.

Meanwhile, prepare purée:

1. Place a large saucepan over medium heat, add the oil and cumin seeds, and heat until the oil shimmers. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower stems and stock, and bring to a boil. Cover, reduce the heat to low, and simmer until the cauliflower is soft, about 10 minutes. Add the Aleppo pepper and season with salt (you may need 1 to 2 tsp/5 to 10 mL salt if your stock is unsalted), and black pepper to taste.

2. Transfer the cauliflower stems, with some of the liquid, to a blender or food processor and blend, in batches if necessary, until smooth, adding more stock as needed to get desired consistency (I didn’t need all of it). Transfer the purée to a dish and keep warm in a very low oven or warming drawer. At the last minute: Pat the scallops dry with a paper towel.

3. Heat two skillets over high heat until very hot, about 3 minutes. While the pans are heating, season the scallops with salt and black pepper. Turn off the heat and add 3 tbsp (45 mL) oil to each skillet; the oil should start smoking when it hits the pans. Divide the scallops between the pans and turn the heat back on, to high. (If the oil is smoking excessively, wait a few seconds before turning on the heat.)

4. Cook the scallops until well seared on both sides, 2 to 3 minutes per side. Divide the scallops and divide purée among 4 warmed plates. Drizzle with the glaze and serve.