Seared Scallops and Cauliflower Grits
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 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)
Procedure
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.
Click to download a printable version of this recipe »
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 »
Seared Scallops and Cauliflower Grits
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 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)
Procedure
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.
Click to download a printable version of this recipe »
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 »