Author Notes: Sometimes I fall in love with a dish and when I recreate it I find that I have inadvertently changed ingredients to ones that I prefer over the original recipe. This was a recipe that I thought that I was recreating from a well known chef”s that he prepared at our winery for a food demonstration. When I quizzed him on it a few months later after I made my version I found that mine was completely different than his. Well I like mine anyway! It is very important to use “dayboat scallops”. They are harvested and delivered in a day. Other scallops may be treated with a phosphate dip to retain the liquid , and these are almost impossible to brown because the liquid is released and ends up poaching the scallop instead of searing. Dipped scallops do NOT taste anything like a real scallop in taste or texture! —dymnyno
18 dayboat scallops
1 large cauliflower
1/2 to 1 cup heavy cream, add a little at a time
1/2 cube soft butter
3 tablespoon olive oil (for sauteeing scallops)
about 4 tablespoon flour (Wondra)
4 slices very crispy bacon or pancetta,(crumbled)
- Steam the cauliflower until very tender. Put into food processor and puree with cream and butter. Add the cream a little at a time…don’t let the cauliflower get soupy. Season to taste with salt and pepper.
- Remove the little musle that is part of the scallop…it pops out very easily. Very lightly dust them with flour, just on the top and bottom which will be carmelized.
- Sautee on high heat in a little olive oil until the scallops have a nice crispy golden color. When the scallops are golden on both sides; lower the heat and cook for about a minute more. (be sure that the scallops are not touching while sauteeing)
- Spoon the cauliflower on a plate. Then place 3 scallops on top of the cauliflower.
- Sprinkle liberally with the very crispy crumbled bacon.(or pancetta)
- Finish with a sprinkling of pink peppercorns.
- WINE: This recipe is a umami fest!!!
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