Serves 6
Ingredients
6 Diver scallops
1 head cauliflower
Milk (see quantity in preparation, below)
Pinch of curry powder
Zest from 2 lemons, pith removed
3 tablespoons lemon juice
3 tablespoons sugar
Golden Osetra Caviar
Fresh chervil sprigs, for garnish
Preparation
For the cauliflower purée:
Cut cauliflower into very small florets, put into small pot and add a small pinch of curry powder and cover with milk. Cook until tender.
Strain out florets and place in a blender, adding enough of the cooking liquid to make a smooth purée.
For the lemon confit:
Be sure to remove all pith from the lemon zest. Blanch 3 times in water. In a separate pan, bring lemon juice and sugar to a boil to dissolve sugar. Add blanched lemon zest (make sure that the lemon zest is covered by the liquid) and cook slowly until syrupy and translucent.
Prepare the scallops:
Heat a stainless steel pan over medium-high heat. Lightly season the scallops with salt and white pepper, to taste. Add 1 tablespoon of olive oil to the hot pan and immediately sear the scallops. Reduce the heat, and turn the scallops once they start to caramelize a bit. Take off the heat and let them finish cooking, until just opaque.
Service
Place a spoonful of cauliflower purée on plate, top with scallop. Garnish with the lemon confit strips (cut into fine julienne), a spoonful of Golden Osetra caviar, and a sprig of fresh chervil.
Copyright © 2006 TRU Restaurant. Recipe by Rick Tramonto. Reprinted with permission.
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