SEARED SCALLOPS WITH CAULIFLOWER PURÉE & BEURRE NOISETTE

Scallop Prep:
In a bowl add water and salt, whisking until fully combined into a brine. Clean and de-foot scallops, adding them to the brine, let sit for 20 minutes in the refrigerator. Strain scallops of brine, transfer to a wire rack with paper towels to begin the drying process, keeping them chilled and uncovered, reserve scallops for later.

For Cauliflower Purée:
Chop butter into ½ inch cubes set aside at room temperature for 20 minutes allowing it to soften. In a large sauce pot, poach and combine rough chopped cauliflower (1 inch pieces), heavy cream, salt to taste and water. Make sure your liquids cover your cauliflower ensuring that it poaches correctly. (Optional – you can make a cartouche to assist this process.) Cook until cauliflower is softened; approximately 20 minutes. Strain Cauliflower, reserving some of the cream mixture, transfer to a blender or food processor. Blend Cauliflower on high, adding extra liquid as needed to smooth the mixture. Slowly add spoons of tempered butter until the purée is smooth, enriched and glossy. Adjust salt to taste as needed. Add into a sauce pot and reserve.

For Balsamic Plumped Currants:
Cover black currants in your preferred balsamic vinegar and let steep for 30 minutes, they will rehydrate and plump up.

For Beurre Noisette:
In a sauce pot melt butter over medium heat, once melted butter will begin to foam and toast the dairy solids, using a ladle stir and lift the butter checking for browning of the solids. Once we hit a light brown color, remove from heat and transfer to a metal bowl so as not to burn our butter with carry over heat.

For Romanesco:
Blanching the Romanesco first; in a sauce pot bring water to a boil, season with salt until boiling slows, when water returns to a boil, dunk florets of romanesco until color changes (about a minute) and then using a slotted spoon transfer to an ice bath. Reserve romanesco.

Putting it all together:
Slowly bring cauliflower purée back to warm over low heat, stirring often to prevent browning.

Warm brown butter in a sauce pot over low heat, combine with toasted pine nuts, strained balsamic plumped currants and chopped parsley, and hold warm.

In a sauté pan, sear romanesco to reheat; finish cooking with lemon juice and salt to taste.

Pull scallops from the fridge, pat dry with paper towels, season with salt, flip, season the other side and dry well again. Heating a quality sauté pan add a thin layer of canola oil and wait until the pan hits “smoke point” or the first wisps of smoke begin. Add scallops to pan, gently pressing and sear for 60-90 seconds, flip scallops and add cold butter to pan, using a spoon begin basting scallops until pressed with the spoon they feel just cooked through about another 1-2 minutes. Once cooked, transfer to a sheet tray or plate.

Plating Instruction:
Using a spoon plate cauliflower purée down first, using the back of the spoon spread purée attractively for your first layer. Follow up with scallops on top, nestle a piece of romanesco next to each scallop and drizzle across with our Beurre Noisette sauce. Serve immediately alongside a glass of V.Sattui’s 2021 “Los Carneros” Chardonnay, Cheers!
Optional: Finish with microgreens for a nice vegetal bite.

USDA Note: Consuming raw or undercooked seafood, or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.