Recipe from the Adobe: Scallop with Cauliflower Two Ways
Our new Food & Wine pairings crafted by Chef Armando Navarro of El Dorado Kitchen are inventive, fresh and absolutely delicious. We are pleased to share Chef Navarro's pairing with our ORIGIN Chardonnay - just one of five incredible tastes you'll experience as you relax here at the Adobe.
Scallop with Cauliflower Two Ways
pair with Three Sticks 2013 ORIGIN Chardonnay
One head of cauliflower
Agrumato oil (lemon oil)
10 Green grapes, halved
¼ C. Sunflower seeds (toasted in the oven at 350 degrees for 5-minutes)
1 Tbsp. Butter (may substitute 1 Tbsp extra virgin olive oil)
Four U-10 scallops
Salt and white pepper
Remove the stem and leaves from the head of Cauliflower. Cut the Cauliflower into florets, then set one half aside. Place one half of the cauliflower florets in the jar of your food processor. Pulse the cauliflower until it breaks into Couscous-size pieces. Next, place the processed cauliflower in a mixing bowl and drizzle with Agrumato (lemon) oil. Add the toasted Sunflower seeds and halved grapes, season with salt and pepper to taste. Toss to combine and set aside.
Meanwhile, bring a pot of water to a boil. Add the remaining cauliflower florets and boil until fork tender. Puree the cooked cauliflower with a tablespoon of butter until smooth. Season with salt and pepper to taste.
Season your scallops with salt and pepper when you are ready to sear them. Heat a sauté pan until very hot. Add your oil and let the oil heat until just smoking. Add your seasoned scallops and sear them on each side for approximately two minutes or until cooked to medium rare or as you like them.
Place a spoonful of cauliflower puree on each plate. Next spoon some Cauliflower with grapes and sunflower seeds in the middle of the puree. Finally, top each plate with a seared scallop. Enjoy!
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