Seared Scallops and Cauliflower Grits
By Tested and perfected in the Sur la Table kitchen
Seared Scallops and Cauliflower Grits
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- Cauliflower Grits:
- Sea salt
- 1 medium head cauliflower, cut into florets
- 2 tablespoons cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Scallops:
- 2 medium whole tomatoes, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 large carrot, peeled and chopped
- 2 tablespoons grape seed oil
- 16 sea scallops, patted dry
- 1 large shallot, minced
- 2 clove garlic, minced
- 1 teaspoon smoked paprika
- 2 scallions, thinly sliced, for garnish
- Coarse ground black pepper, to taste (optional)
For the cauliflower: Bring a large pot of salted water to a boil. Add cauliflower and simmer for about 10 minutes until very tender. Drain cauliflower, reserving about 1/2 cup cooking liquid. Return cauliflower to pot. Using a potato masher, mash cauliflower with cream cheese, Parmesan and garlic. Add cooking water a few tablespoons at a time to adjust consistency, if needed. Season with salt and pepper. Keep warm covered in pot.
For scallops: Juice tomatoes, pepper and carrot. Reserve pulp for another use. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter. Reduce heat to medium-low and add remaining oil to skillet. Add shallot and sauté until translucent, about 3 minutes. Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute. Slowly whisk in vegetable juice and bring to a boil. Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper.
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For scallops: Juice tomatoes, pepper and carrot. Reserve pulp for another use. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter. Reduce heat to medium-low and add remaining oil to skillet. Add shallot and sauté until translucent, about 3 minutes. Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute. Slowly whisk in vegetable juice and bring to a boil. Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper.
Click to download a printable version of this recipe »