One of Four (not Seven of Nine)
Sep. 25th, 2005 12:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI've gotten a bit behind posting Resolution Recipes. I missed the recipe from two weeks ago; but I cooked an extra one to make up for it. I also never got around to posting last week's. So, now that you're bored with unnecessary explanations, here is a Recipe.
Scallops and Cauliflower in Sauce
1 Tbsp butter
8 oz scallops
1 cup cauliflower, sliced 1/8" thin
1 Tbsp olive oil
salt and pepper
2 Tbsp golden raisins
1 Tbsp capers, drained and rinsed
1 tsp honey mustard
(1 small sliced red bellpepper, for garnish)
Melt butter in a skillet and start scallops cooking over medium heat. In a separate skillet, heat oil over high heat and caramelize cauliflower, stirring. Add capers and raisins. When the cauliflower is nicely caramelized and the raisins are warmed, remove from heat and add in mustard. Stir to mix. Remove cauliflower and set aside.
Drain liquid from scallops into raisin sauce pan, and grind into sauce. Arrange cauliflower in the center of the plate, with scallops all around. Drizzle sauce attractively over top and drape bellpepper around the edge of the plate.
What worked: This was a nice combination of flavors and texture that wouldn't have occurred to me.
What didn't: Unremittingly beige. I didn't think of the bellpepper garnish until afterwards. I used bay scallops because that's what TJ had, but large ones would work better for presentation.
Will I make it again? Shrug. This wasn't difficult, but I'm not sure I'll bother. On the other hand, cauliflower recipes are always needed to use up what we get in our CSA box.
Scallops and Cauliflower in Sauce
1 Tbsp butter
8 oz scallops
1 cup cauliflower, sliced 1/8" thin
1 Tbsp olive oil
salt and pepper
2 Tbsp golden raisins
1 Tbsp capers, drained and rinsed
1 tsp honey mustard
(1 small sliced red bellpepper, for garnish)
Melt butter in a skillet and start scallops cooking over medium heat. In a separate skillet, heat oil over high heat and caramelize cauliflower, stirring. Add capers and raisins. When the cauliflower is nicely caramelized and the raisins are warmed, remove from heat and add in mustard. Stir to mix. Remove cauliflower and set aside.
Drain liquid from scallops into raisin sauce pan, and grind into sauce. Arrange cauliflower in the center of the plate, with scallops all around. Drizzle sauce attractively over top and drape bellpepper around the edge of the plate.
What worked: This was a nice combination of flavors and texture that wouldn't have occurred to me.
What didn't: Unremittingly beige. I didn't think of the bellpepper garnish until afterwards. I used bay scallops because that's what TJ had, but large ones would work better for presentation.
Will I make it again? Shrug. This wasn't difficult, but I'm not sure I'll bother. On the other hand, cauliflower recipes are always needed to use up what we get in our CSA box.
