Yield: 2 servings
1 lb large Scallops (10-20 count)
1/2 head Cauliflower, sliced into 1/4 inch thick pieces
1/2 cup Water
1/2 box Raisins
1/2 cup Capers
1 Tbsp Sherry Vinegar
1 Tbsp Butter
Salt and Cayenne Pepper, to taste
In a small saucepan, cook water, raisins and capers until raisins are plump (about 5 minutes). Pour mixture into blender and add vinegar, salt and pepper, blend just until smooth. Set sauce aside.
In a sauté pan, heat butter and sauté cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside.
In a separate pan, sauté scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion.
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