Sauteed Scallops With Cauliflower
Many years ago, chef Jean-Pierre Dubray shared the recipe for his delicious scallops. Creamy, pureed cauliflower formed a bed under the perfectly browned scallops; a few florets adorned the plate, along with a puddle of reduced chicken stock. He said a squeeze of basil oil is a delectable accompaniment. He makes the optional flavored oil by infusing grapeseed oil with fresh basil for 24hours. He purees it and strains it through cheesecloth. The herbaceous green droplets can be added as a final garnish.
4 servings
Yield: INGREDIENTS
1 head white cauliflower
Salt for cooking water
1⁄2 cup heavy whipping cream Salt and freshly ground white pepper to taste 1tablespoon butter
8large “dry” sea scallops
Salt and ground cayenne pepper to taste
2 tablespoons canola oil
1⁄2 cup reduced chicken jus, warmed in saucepan; see cook’s notes
Garnish: sprigs of fresh chervil, popcorn sprouts, Italian parsley or small basil leaves
Cook’s notes: Dubray used housemade chicken jus but said store-bought chicken broth or chicken stock can be substituted, but it will need to be boiled to reduce it by about two-thirds. Dubray also used day boat scallops (dry, large sea scallops), because they aren’t processed with chemicals.
DIRECTIONS
1: Core cauliflower and cut into medium-small florets. Bring a pot
of salted water to boil. Blanch florets until just barely tender; drain well. Set about 1⁄4 of florets aside, selecting the best-looking ones. In a food processor, puree the remaining florets with heavy cream, salt and white pepper. Return cauliflower mixture to pot and bring to simmer on medium-high heat; reduce heat to low.
2: Melt butter in small skillet on medium-high heat. Add reserved florets and cook until golden brown, gently turning as needed. Set aside.
3: Pat scallops dry. Be sure to remove abductor muscle from the side of each scallop (if present). Season dry scallops with salt and a little cayenne pepper. Heat canola oil in large nonstick skillet on medium-high heat. Add scallops in single layer and cook until golden brown on exterior and just barely cooked through, about 2-3 minutes on each side. Be careful not to overcook.
5: On serving plates, place cauliflower puree in the center. Place scallops and browned florets on top. Spoon warm chicken jus around edge of cauliflower puree and garnish with chervil sprigs.
Source: Jean-Pierre Dubray, executive chef, Monarch Beach Waldorf Astoria