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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Main Dish Seafood Vegetables French European Scallops Shellfish Cauliflower Number Of Servings

Scallops W Caramelized Cauliflower Caper Raisin Emulsion

Adapted from a recipe from chef jean-georges vongerichten, a very elegant dish and the raisin-caper combinations is surprisingly wonderful. supposedly discovered by accident in the kitchen of jean-georges.

Steps

Heat the raisins , capers and their liquid , 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat.
Cook 10 minutes.
Cool 5 minutes.
Transfer mixture to a blender.
Blend until smooth.
Blend in vinegar , season with 1 / 4 teaspoon of the salt and the nutmeg and pepper to taste.
Return mixture to the saucepan and set aside.
Meanwhile , heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
Add cauliflower.
Cook , turning , until brown and crisp on both sides , about 5 minutes.
Season with 1 / 4 teaspoon of the salt and pepper to taste.
Remove cauliflower to a plate.
Add remaining 1 tablespoon of the butter to the skillet.
Season scallops with remaining 1 / 4 teaspoon of the salt and pepper to taste.
Add scallops to skillet.
Cook , turning once , until just opaque , about 4 minutes.
Spoon raisin sauce onto plate.
Top with scallop slices , then with cauliflower slices and sprinkle with parsley.
Season with.

Ingredients

golden raisin, capers, unsalted butter, water, sherry wine vinegar, salt, nutmeg, fresh ground pepper, olive oil, cauliflower florets, sea scallops, flat leaf parsley