Yesterday evening I was craving for seafood so badly. What I really wanted was crawfish from the Boiling Crab but since I was closer to Central Market and eating crawfish alone is never fun, I picked up some fresh scallops instead which by the way, always amazes me that I can get seafood this fresh all the way up in North Texas. I decided to keep it simple so I picked up a head of golden cauliflower and cooked them in vegetable stock until tender and pureed it with a splash of cream and salt and pepper. I seasoned the scallops with just plain ol’ salt and pepper and seared them in olive oil. Then, I garnished it with parmesan crisps. It was awesome and quick. The following recipe serves 2.
- 1 pound fresh scallops (about 6 pieces)
- 1 small head of cauliflower
- 2 tablespoons butter
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 1/2 cup vegetable or chicken stock
- 1/2 cup grated parmesan cheese
- Remove the green parts of the cauliflower and cut into small florets. In a large sauce pan, head the stock on medium high heat and cook cauliflower until tender. Add butter, heavy cream, salt and pepper, and 1/4 cup of parmesan cheese. Using a potato masher, mash the cauliflower until completely broken down. Take pot off heat.
- In a nonstick skillet, add 2 tablespoons olive oil on high heat. Add scallops and sear for 1 1/2 minutes on each side or until the top and bottom crusts are golden brown. Transfer onto a plate.
- Preheat oven to 375 degrees. Line a baking sheet with wax paper. Sprinkle the remaining parmesan cheese into 2 different circles. Bake until cheese turns a golden brown. Remove from oven and let cool before removing to garnish.