Pan Seared Scallops With Cauliflower And Balsamic Syrup

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This recipe is from the auberge du soleil spa, napa valley, ca. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (the cooking time includes the balsamic reduction)

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Steps

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Reduce balsamic vinegar over low heat until it is the consistency of syrup , about 1 / 4 cup.

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Keep warm.

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Cook cauliflower florets for about one minute in boiling salted water , then put on ice to stop the cooking and retain color.

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Reserve one cup of the florets.

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Put the other cup into a saucepan , cover it with 1 / 4 cup of cream and cook for about 8 minutes.

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Puree in a blender or push through a fine sieve and keep warm.

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Put 1 tablespoon of olive oil in a small saut pan , and when heated add the scallops that have been seasoned with salt and pepper.

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Cook over moderately high heat , high enough to get a nice caramelized sear , on each side for 1-3 minutes , until cooked through.

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In another small saut pan , brown 1 1 / 2 tablespoons butter slightly , then add the cup of florets that were not pureed.

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Cook for one minute or two browning the cauliflower slightly.

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Add the toasted , slivered almonds , then the capers , golden raisins and chopped parsley.

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Season with salt and pepp.

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Ingredients

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fresh sea scallops, cauliflower florets, cream, extra virgin olive oil, butter, slivered almonds, capers, golden raisins, parsley, balsamic vinegar, salt and pepper