Scallops with Cauliflower Puree

Scallops with Cauliflower Puree 

I found this recipe in the cookbook called French Country Cooking

by Mimi Thorisson. 

The cauliflower puree would make an amazing side dish to anything but paired with the scallops, orange and caper sauce is divine. 

I am not a fan of shrimp but I would guess it would

be equally amazing made with shrimp instead of scallops.

Ingredients

1 naval orange

1 head cauliflower

6 1/2 Tbsp butter

1 Lb scallops

Salt & Pepper

1 Tbsp olive oil

1/3 cup chicken stock

2 Tbsp white wine

2 Tbsp capers-drained

Parsley for garnish

Directions

Zest the orange and set aside. Slice the top and bottom off of the orange and then follow the curve of the orange to remove the peel, white part also. Working over a bowl, so you catch the juices too, slice the orange into segments. Cut each segment into a few pieces and set aside. Next, bring a large pot of salted water to a boil. Chop cauliflower into florets and add to boiling water. Cook for about 10 minutes until tender. Drain the cauliflower and puree in a food processor or blender with 3 1/2 Tbsp of the butter. Meanwhile, pat the scallops dry with a paper towel. Season with salt and pepper. In a large skillet heat 2 Tbsp butter and olive oil over high heat. Continue mixing until the butter turns light brown. Add scallops and sear on each side until browned. About 4 minutes total. 

To make the sauce bring the chicken stock to a boil in a small sauce pan. Add the wine and continue to boil for a few minutes. Remove from heat and add 1 Tbsp butter, the capers and orange segments and any juice. 

Spoon the cauliflower puree in a bowl. Top with scallops and stop with caper and orange sauce. Sprinkle with orange zest and parsley.