Scallops W Caramelized Cauliflower Caper Raisin Emulsion
Elevate your dinner table with this exquisite recipe for Scallops with Caramelized Cauliflower and a Caper Raisin Emulsion. Perfectly seared sea scallops are the star of this dish, boasting a golden crust and tender center, while caramelized cauliflower adds a nutty, savory depth. The silky caper raisin emulsion strikes a perfect balance of tangy and sweet, enhanced by a hint of lemon zest and creamy richness. With just 50 minutes from prep to plate, this gourmet recipe is ideal for impressing dinner guests or celebrating a special occasion at home. Serve it with a sprinkle of fresh parsley for a restaurant-quality presentation that’s as elegant as it is delicious.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 1 head Cauliflower
- 4 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 2 tablespoons Capers (drained)
- 2 tablespoons Golden raisins
- 0.25 cup White wine
- 0.5 cup Heavy cream
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Remove the scallops from the refrigerator, pat them dry with paper towels, and lightly season with salt and pepper. Set aside to come to room temperature.
Cut the cauliflower into small florets and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the cauliflower florets and cook, stirring occasionally, for 8-10 minutes or until golden and caramelized. Season with a pinch of salt, then transfer to a bowl and keep warm.
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the capers and golden raisins, sautéing for 1-2 minutes until fragrant. Pour in the white wine and let it reduce by half.
Stir in the heavy cream and lemon zest. Simmer the sauce for 3-4 minutes, then blend the mixture with an immersion blender or in a blender until smooth. Taste and adjust seasoning if needed. Keep the emulsion warm.
In a separate skillet, melt the remaining tablespoon of butter over medium-high heat. Add the scallops and sear for 2-3 minutes per side, or until they develop a golden crust and are cooked through.
To serve, spoon the caramelized cauliflower onto plates, top with seared scallops, and drizzle the caper raisin emulsion around. Garnish with parsley if desired.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 25.8 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
