Pan Seared Scallops and Caramelized Cauliflower with Raisin Butter Sauce

Tantalizing Raisin Butter Sauce and Onion Raisin Jam lift seafood to a new level.

Details

INGREDIENTS

    Raisin Butter Sauce

    • 6 tablespoons (2 ounces) California golden raisins
    • 1 cup white wine
    • 2 shallots, minced
    • 1 1/2 tablespoons fresh gingerroot, puréed
    • 1 cup carrot juice
    • 1/2 cup soy milk
    • 1 pound unsalted butter
    • 2 teaspoons lemon zest
    • 3 tablespoons lemon juice
    • 1 tablespoon orange zest

    Onion Raisin Jam

    • 1 yellow onion
    • 1/4 cup (2 ounces) olive oil
    • 1/4 cup balsamic vinegar
    • 1/4 cup California raisin juice concentrate*
    • 1/4 cup light brown sugar
    • 1 teaspoon black pepper, freshly ground
    • 1 teaspoon fresh thyme leaves, chopped
    • 2 teaspoons lemon zest
    • 3/4 cup California natural raisins

    Corn Crisp

    • 1/2 cup flour
    • 1/2 cup cornmeal, finely ground
    • 6 tablespoons vinegar
    • 1 tablespoon salt
    • 1 tablespoon cumin seeds
    • 2 tablespoons melted butter
    • 1/4 cup cold water

    Cauliflower

    • 1 head cauliflower, divided into florets
    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • Sea salt and black pepper; to taste
    • 1/2 cup fresh chives, chopped

    Scallops

    • 1/2 cup California raisin paste*
    • 1/2 cup extra virgin olive oil
    • 6 tablespoons lemon juice
    • Extra virgin olive oil; as needed
    • 12 fresh sea scallops, cleaned and muscle removed
    • Salt and pepper; to taste

    Garnish

    • 2 cups citrus blend microgreens**
    • Fleur de sel and fresh ground pepper; to taste
    • extra virgin olive oil
    • California raisin juice concentrate* (optional)

    PROCEDURE

    Raisin Butter Sauce

    Simmer raisins in small amount of water over low heat for 5 minutes or until plump. In another pan, bring wine and shallots to a boil. Add ginger, carrot juice and soy milk. Reduce by two-thirds; then add butter a little at a time, whisking until emulsified. Stir in lemon juice, lemon zest, orange zest and raisins. Keep warm.

    Onion Raisin Jam

    Slowly caramelize onion in the olive oil. Season and add balsamic vinegar, California raisin juice concentrate and brown sugar. Reduce until thickened. Finish with pepper, thyme and lemon zest. Stir in raisins. Set aside.

    Corn Crisp

    Mix ingredients together in a bowl. Let rest 30 minutes. Spread into thin circles on a baking sheet lined with parchment or silicone paper. Bake at 400ºF for 5 minutes.

    Cauliflower

    Blanch cauliflower in boiling salted water just until tender. Do Not Overcook. Sauté in oil over medium heat until lightly caramelized. Add butter; salt and pepper to taste. Toss with chives. Keep warm.

    Scallops

    Combine raisin paste, olive oil, and lemon juice, reserve. Heat sautépan over open flame for 1 to 2 minutes. Add some oil and heat to smoking. Season scallops with salt. Sear on one side without shaking for 1 minute. Turn and sear other side without shaking for 1 minute more. Then roll sides of scallop in pan for 30 seconds and remove from the heat. Season with pepper and allow to rest for 1 minute. Before serving, toss scallops with raisin paste-lemon juice mixture.

    To Serve

    Arrange cauliflower florets in center of plate. Top center with Raisin Onion Jam. Add scallop and drizzle 2 tablespoons Raisin Butter Sauce all around. Top each scallop with a corn crisp. Garnish with microgreens (mesclun) lightly seasoned with salt, pepper and olive oil. Dot plate with raisin juice concentrate.

    Note: Commercially prepared California raisin paste and juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of paste required (1 cup natural raisins) until very finely chopped and smooth.

    Citrus Blend microgreens (mesclun) from Chef’s Garden, phone 800-289-4644, and are recommended.

    Nutrition Facts Per Serving

    Calories 640 (67% from fat); Total Fat 49g (sat 23g, mono 21g, poly 3g, trans 0g ); Cholesterol 95mg; Protein 5g; Carbohydrate 45g; (Dietary Fiber 4g; Sugars 31g; ); Iron 2mg; Sodium 640mg; Calcium 63mg; Potassium 540mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.