Seared Day Boat Scallops

 

 

INGREDIENTS
Serves 32 appetizers

• 32 fresh scallops, size U-10
• Smoked sea trout caviar
• Cauliflower Puree
• 4 oz. sweet onions, diced
• 1 head cauliflower, chopped
• 2 oz. shallots, minced
• 1 qt. stock
• 1 qt. cream
• 2 Tbs. melted butter
• Salt and pepper
  

CHIVE OIL

• 2 bunches chives
• 1 pt. grapeseed oil
• Kosher salt (to taste)
  

RED WINE REDUCTION

• 4 onions
• 1/2 stalk celery
• 4 carrots
• 1 bottle dry red wine
• 1/2 cup vegetable oil
• 6 tomatoes, chopped
• 2 gal.veal stock (or beef broth)

 

CAULIFLOWER PUREE
Make the puree first. Sweat onions and shallot in a little oil until they are translucent, then add the cauliflower, stock, and cream. Bring to a simmer and cook until the cauliflower is completely tender. Using a blender and working in small batches, puree the cauliflower mixture while adding melted butter. Pass the puree through a fine kitchen sieve (chinoise). Salt and pepper to taste, then set aside.

CHIVE OIL
To make the chive oil, blanch the chives in boiling water with the kosher salt, then shock in an ice bath. Blend with grapeseed oil for several minutes in blender and then pass through a coffee filter.

RED WINE REDUCTION
To make the red wine reduction, sweat the onion, celery and carrot in heated oil until they are nicely caramelized, then add the red wine and cook until the liquid is almost gone. Add the veal stock and tomatoes and bring to a simmer. Reduce the liquid by a little more than half, or to desired consistency. Set aside.

Rinse the scallops, pat dry with a paper towel and season with kosher salt. Heat the grapeseed oil nearly to the smoking point over high heat in a non-stick pan. Carefully place scallops in oil and do not move for approximately 2 minutes. When nicely browned, gently turn them over and sear the other side. Remove from heat and place on a paper towel to absorb any excess oil.

To serve, set each scallop on top of a small mound of cauliflower puree, glaze with wine sauce, and garnish with caviar. Drizzle plate with chive oil and garnish with chives (chopped or batons).

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Taylor Alison Swift (born December 13, 1989) is an American singer-songwriter. Recognized for her songwriting, musical versatility, artistic reinventions, and influence on the music industry, she is a prominent cultural figure of the 21st century.