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Seared scallops with caviar, creamy cauliflower puree and dill oil
Ingredients
- 12 large sea scallops
- 1 tablespoon canola oil
- Salt and pepper to taste
- Small jar of caviar
- Chervil and lemon zest for garnish
Cauliflower puree:
- 1 head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1/2 cup heavy cream
- 1/3 cup vegetable stock
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
Dill oil:
- 1 cup chopped dill
- 1/2 cup grapeseed oil
Directions
- To make the cauliflower puree, bring a pot of salted water to the boil. Add cauliflower florets and boil for 10-12 minutes. Drain and add back to the pot.
- To a pan over medium high heat add olive oil. Let the oil warm and add onions. Cook onions for a few minutes stirring them every so often. Once onions are translucent add the garlic and continue to cook for a few minutes more. Remove from heat and add them to the pot of cooked cauliflower florets.
- To the pot with the cauliflower, onions and garlic add cream, vegetable stock, salt and pepper. Using an immersion blender, blend until you get a nice creamy consistency. Mix in nutmeg and set aside.
- To make the dill oil add the chopped dill and grapeseed oil to a high powered blender. Blend on high until smooth.
- When ready to sear the scallops, pat them dry on all sides and season with salt and pepper. Add them to a pan set over high heat with one tablespoon of canola oil. Sear on each side for about two minutes.
- To assemble, add a nice dollop of the cauliflower puree to a small cocktail plate. Place a seared scallop in the middle, top with a generous amount of caviar dot with dill oil, a sprinkling of lemon zest and a piece of chervil.
