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INGREDIENTS
▪ 1 tsp
canola oil
▪ 2 tbsp shallot, minced
▪ 1 tbsp garlic, minced
▪ 1⁄2 tsp red curry paste
▪ 1⁄2 tsp fish sauce
▪ 2 tbsp sour cream
▪ 1⁄2 tsp ground cumin
▪ 1 lb cauliflower, cut in small floets
and blanched in salted water until tender
▪ 2 tsp pickled ginger, chopped
▪ 1 tsp cilantro, chopped
▪ 1 tsp lime zest, micro-planed
▪ 1⁄2 tsp white sugar
▪ Salt and black pepper
▪ 4 scallops, 10/20 size
▪ 4 slices lean bacon
▪ 2 tbsp olive oil
▪ 2 tbsp cold butter
For cauliflower salad, heat a frying pan on medium-high. Add canola oil, shallots
and garlic and sauté until aromatic. Add red curry paste and cook for 1
minute. Add fish sauce, then remove from heat and mix in sour cream and ground
cumin. Add cauliflower, pickled ginger, cilantro, lime zest and sugar and mix
well. Season to taste with salt and pepper.
To prepare scallops, slice each into a long strip by trimming an even thickness
off each edge, rolling and unravelling as you cut (see photos). Place a slice
of bacon on top of each scallop and roll back up. Insert a toothpick to hold the
roll together. Season roll with salt and pepper.
In a non-stick, oven-safe skillet on high heat, add olive oil and sear one
side of scallop roll until golden brown. Using tongs, turn the scallops onto the
other side. Place skillet on the bottom rack of the oven for 3 minutes. Remove
from oven, add cold butter to skillet and baste scallops, spooning melted butter
over top. Remove toothpicks and serve immediately.
To serve, spoon 2 tbsp room-temperature raisin coulis (recipe follows) into the
middle of 4 warmed plates, using back of spoon in a swirling motion to spread
the sauce out. Divide the cauliflower salad onto the four plates placing on top
of the sauce. Place one bacon-rolled scallop on top of each salad. Serve immediately.
Raisin Coulis
INGREDIENTS
▪ 1/3
cup raisins
▪
1⁄2 cup water
▪
1⁄2 cup sherry vinegar
▪
1⁄2 cup white sugar
▪
1⁄4 cup canola oil
Soak raisins in water and vinegar for 30 minutes. Melt sugar in a small sauce
pot over medium-low heat until caramelized and light golden in colour. Add raisins
and soaking liquid to caramel and continue cooking until all of the sugar is dissolved.
Place mixture into a blender. While blending on medium speed, add canola oil in
a slow stream. Once combined and smooth, remove from blender and strain, pushing
the sauce through the strainer with a rubber spatula. Set aside at room temperature.
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