Scallops in cauliflower cream and salsa are a fantastic appetizer. Because it combines the sweetness and the umami taste of the scallops with the creaminess of the cauliflower. The freshness of the raw vegetable salsa compliments the taste pallet. Most of the dish can be prepared in advance. Only the scallops need to be pan fried just before serving.
The art of making scallops in cauliflower cream and salsa
The combination of fried scallops with a cream of vegetables is not new, but a salsa of fresh vegetables and lime provides for a nice contrast.
When using frozen scallops, then thaw these in a small bowl, lined with a triple layer of kitchen towel. Do this in the fridge, the night before. In the morning, refresh the kitchen towel and let the scallops further thaw. The scallops will shed a lot of water. But most of it is water that was used to freeze them in, to protect and prolong their freshness. The key to browning scallops during pan frying is to ensure they are fully thawed and have a dry surface. Although the recipe asks for cream, even boiling the cauliflower in a small amount of milk only will allow you to make a nice cream of it.
The salsa is easy to make within 12 h of serving the dish.
Special equipment
A heavy bottomed pan
Ingredients
Method
- Place the milk and cauliflower in a pan, large enough to fit all the cauliflower rosettes
- Bring the contents to a simmer
- Simmer till the rosettes are soft (10 -15 min)
- Then take the rosettes out and blend them in your kitchen blender in the presence of part of the milk where they were cooked in
- For optimal creaminess, replace some of the milk by some cream
- Store the cauliflower cream in the fridge, covered until just before mise en place
- Make the concasse of the tomatoes (score the tomatoes with a sharp knife, blanch them and then put them in ice water, peel them and remove the seeds. Dice what is left). Reserve
- Dice all other vegetables, make the lime zest and press the lime for juice
- Mix all together, add pepper and some salt, and the olive oil
- Let sit in the fridge, covered
- The scallops usually come frozen as this is the best way to preserve freshness and shape. Thaw the scallops in the fridge, starting the evening before the day you are cooking your dish. Use a bowl, lined with sufficient kitchen paper towel to absorb the water that surrounds the scallops.
- In the morning discard the wet paper towels and apply dry ones. Continue to thaw.
- Just before pan frying, dry the scallops on all sides with fresh paper towel.
- Take the salsa out of the fridge and salt the salsa sufficiently
- Prepare the heavy pan for frying on medium heat
- Add butter
- Meanwhile heat the cauliflower cream in a microwave
- In the serving platters, lay rings.
- Place the salsa around the rings in all 4 plates
- Meanwhile when the butter is starting to foam, add the scallops, keeping sufficient distance from each other. If they do not fit all in the pan, make two batches. It is important not to crowd scallops in the pan as otherwise they will not brown (and develop that lovely taste).
- Brown one side, then turn them and brown the other side, usually this whole process can be done within 5 minutes.
- Remove the rings. Place the cauliflower cream with a spoon within the salsa rings, it does not matter if some of the juices are mixed with the cream
- Place the browned scallops on top of the cauliflower cream and slightly press them in. Distribute a few drops of the browned (but not black) butter on each scallop with a small spoon. Serve
Notes
Food allergy & intolerance information: seafood
Remarks
1. The salsa needs some salt. I recommend to salt the salsa just before making up the dish. Salting much in advance causes the vegi’s in the salsa to lose more moist.
2. You can make the cauliflower cream within 24 h in advance, when stored in the refrigerator.
3. Fry the surface dried scallops in butter for best taste.
