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Seared Sea Scallops & Roasted Cauliflower4 portions Dean Thomas, Consulting Chef |
| Roasted Cauliflower: | |
| • | 1 cup mini cauliflower florets |
| • | 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | sea salt & fresh cracked pepper, to taste |
| Method: | |
| 1. | Toss the mini cauliflower florets with Carmelized Pineapple and season. |
| 2. | Roast in a preheated oven to caramelize the cauliflower; reserve. |
| Carmelized Pineapple Vinaigrette: | |
| • | 1 tbsp. pasteurized egg yolk |
| • | 1 shallot, minced |
| • | 2 tbsp. Homemade Carmelized Pineapple vinegar (See recipe online) |
| • | 1 tbsp. dijon mustard |
| • | 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1/2 tsp. parsely, chopped |
| • | 6 tbsp. extra virgin olive oil |
| Method: | |
| 1. | Prepare the vinaigrette in a medium mixing bowl by blending the egg yolk, shallot, homemade vinegar, mustard, Carmelized Pineapple concentrate, and parsley. |
| 2. | Slowly drizzle in the olive oil to emulsify. Toss with frisee, reserving some vinaigrette for the plate service. |
| Sea Scallops: | |
| • | 2 oz. pure olive oil |
| • | 16 U-10 sea scallops |
| • | sea salt & black pepper, to taste |
| Method: | |
| 1. | In a heavy gauge sauté pan, heat the olive oil and sear the seasoned sea scallop. |
| To Assemble: | |
| • | 2 heads Frisee lettuce |
| • | 1/4 cup Marcona Almonds, toasted |
| Method: | |
| 1. | On warm service plates, place the frisee, roasted cauliflower and the seared scallops. Spoon-spread the vinaigrette. |