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.
Ingredients
Raisin Butter Sauce
- 6 Tablespoons (2 ounces) California golden raisins
- 1 Cup white wine
- 2 shallots, minced
- 11/2 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
Procedure
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)