Sautéed Scallops with Roasted Cauliflower

Sautéed Scallops with Roasted Cauliflower

This lesson’s recipe involves sautéing scallops. The scallops are served with cauliflower in two forms: puree of cauliflower with vanilla beans and a roasted cauliflower with turmeric, served with a truffle sauce made from demi-‑glace.

Note: Making the demi-glace yourself is very time consuming. It takes eight hours to make each of the two types of sauce involved: brown veal stock and espagnole sauce. Reducing them takes another eight hours. Take this into account before beginning this recipe.

Sautéed Scallops with Turmeric-Roasted
Cauliflower and Truffle Jus

Cooking Method: Cauliflower Garnish
Make sure the cauliflower isn’t bruised. To break it down, remove the stem and most of the outer leaves. Remove the stem with a twist, and then remove the inner leaves. Break the cauliflower apart, taking care not to damage the florets. Once you get down to the smaller florets, remove the center stem and finish breaking off the florets.

Select the best florets and set them aside for garnish. Remove their stems and arrange them how you’d like. The other pieces will go into the puree, so keep them in a separate pile. They should all be roughly the same size for cooking purposes, so cut them in half if needed.

Once your cauliflower pieces are separated, start with the garnish. Put this cauliflower in a small bowl. Use white pepper to season it, and be aware that white pepper is stronger than black pepper. Also add a pinch of turmeric and a small amount of oil, and then toss to coat the cauliflower. Transfer to a sheet tray. Bake for 25 minutes at 350 degrees, stirring halfway through.

Cooking Method: Cauliflower Puree
Season boiling water with salt, and then squeeze lemon juice into the water. The acidity will help keep the cauliflower white. The acid is a bit strong in flavor, so add a small amount of flour for basicity, and then stir.

Put a mirepoix of onions and celery in a sachet. Tie a butcher’s knot and drop the sachet in the water. Simmer for 15–20 minutes to steep flavors. Then, add cauliflower, season with salt, and simmer until fully cooked. Also add a pinch more salt. The cauliflower will be fully cooked when it is completely tender and produces no audible click when bitten.

This puree involves the use of a bourbon vanilla bean. Inside is a vanilla caviar. Split it down the middle, running your knife all the way down, and get the caviar out with the back of the knife.

Use a slotted spoon to strain the cauliflower into a bowl, and then put cauliflower in a blender with half a cup of cream and the caviar from half of a vanilla bean. Blend for one to two minutes. Add a small amount of salt and white pepper while mixing on high. Check its thickness. The puree should be quite thick. Put it in a small saucepot and cover.

Cooking Method: Sautéing
The next step in this recipe is sautéing, and for that, you will begin by making the sauce. This recipe calls for demi-‑glace, which is sauce that has been reduced by half. To make it, add one part veal stock to one part espagnole sauce. Reduce the veal stock and espagnole sauce to half.

Place the reduced demi-glace in a small pot. Bring the mixture to 165 degrees, but don’t boil it. (Keep in mind that steam begins to rise at roughly 163 degrees, which can be a helpful sign.)

Next, add a small amount of cream, truffle salsa to taste, salt, and white pepper. Add butter for flavor and to add a fat layer to the top of the mixture. This will prevent the sauce from forming a skin. Taste the mixture four times, using two spoons. Add more cream and butter if the seasoning is too strong, and cover the mixture with a lid.

Check on the cauliflower. It should have a beautiful yellow hue. Test it to be sure it is tender. Remove from the oven if ready.

After that, it is time to cook the scallops. The video lesson uses U-10 scallops, meaning each pound of scallops contains fewer than 10 pieces. Each scallop is roughly 1.6 ounces in weight.

When seasoning scallops, never salt the show side of a scallop, because salt pulls moisture out. Put the scallops on a rack to season them. Use pepper first, applying it from two feet in the air, and then add salt, using an even coating.

The next step is to get a pan very hot to sauté the scallops. Additionally, turn low heat on under the sauce and puree to keep them warm.

Once the scallop pan is hot, add oil, coating the pan well. Add scallops to the pan and baste them. Make sure everything is coated in oil. Cook the scallops for 30 seconds after basting them. Then, baste them again and flip them over. Add butter to the pan, and once it melts, baste the scallops with the butter and cook for 30 more seconds.

Lower the heat and check the scallops. Roll them around the pan to coat them on all sides.

To plate this meal, start off with the cauliflower puree. Mix it so that its heat is evenly distributed, and then take a kitchen spoon and place it on the plate, using the swoosh technique. After that, place the roasted cauliflower in the center of the puree, and then add the scallops. Finally, add truffle demi-glace around the plate and over the scallops.

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