Scallops and cauliflower make a fabulous pair. Cauliflower is often served as a purée with scallops but here it retains its integrity. This wonderfully well-balanced and complex recipe, by Chris Blanchard and Richard Reddington for Food & Wine, is quick and easy to cook. What more could you ask?
First cut a cauliflower into florets – you will need 4 cups of them. Blanch them in boiling water for 3-4 minutes, or until just tender, then drain them well and set aside. Measure ¼ of a cup of chopped roasted almonds, 2 tablespoons of drained baby capers and 2 tablespoons of raisins. Dry 680g (1½ lbs) of scallops well. Some scallops are very wet and will release their liquid when cooking which prevents browning. If your scallops are wet, you can soak them in a solution of 2 cups of cold water, ⅛ of a cup of lemon juice and 1 tablespoon of salt for 30 minutes before drying them with a towel or paper towels. Dust them lightly with cornflour (cornstarch) and season with salt and freshly ground black pepper. In a large frypan, heat 1 tablespoon of olive oil until very hot and cook the scallops in a single layer for about 2 minutes or until browning. Turn the scallops and add the cauliflower, almonds, capers, raisins and 2 tablespoons of butter. Cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots. Add 4 teaspoons of balsamic vinegar and stir gently to coat. Garnish with parsley.
michelle picker cooks 