Monday, February 6, 2017

Seared Scallops with Cauliflower Puree, Pine Nuts, and Raisins

Seared Scallops with Kabocha Puree, Pine Nuts, and Raisins
Servings: 4 or so
Inspired by:

For the scallops:
16 sea scallops
2 Tbsp ghee
A little olive oil
Salt and pepper

For the puree:
2 c. cubed kabocha squash (like the kind they sell frozen at Trader Joe's)
2 c. Yukon Gold potatoes, peeled and cubed
2 c. vegetable broth
1 Tbsp ghee
1/4 tsp. red pepper flakes

For the garnish:
1/4 c. pine nuts, toasted over medium-low heat for about 4 minutes
1/8 c. golden raisins, soaked
3 Tbsp. capers, fried in olive oil for about 5 minutes until crispy
Parsley, for sprinkling around the plate

Sear the scallops:
Heat the ghee in a large frying pan over medium high-heat; add a splash of olive oil to prevent the ghee from burning. Season scallops with salt and pepper add them to the pan, without overcrowding.

Cook scallops in two batches; if they touch they will steam rather than caramelize. Cook, without moving the scallops, until the bottoms are a rich golden brown, 2 minutes on each side. Turn the scallops and cook on the second side for another 1-2 minutes.

Make the puree:
Pour broth into a medium-size pan, add squash and potatoes, and make sure that the liquid covers the vegetables. Season with salt and bring to a boil. Reduce the heat, cover with the lid and simmer until potatoes are tender. Remove from heat. Transfer squash and potatoes into a blender. Add 1/2 teaspoon salt, ghee, and pepper. Blend until smooth. Keep warm.

To serve:
Scoop some puree on a plate and top with 4 scallops. Drizzle with a little olive oil. Sprinkle the pine nuts, raisins, capers and parsley on the puree.

Notes: Easy and elegant. So many textures. Very rich-tasting. Loved it.

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