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seared scallops with roasted cauliflower steaks

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Yummy

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For seared scallops with roasted cauliflower steaks

  • VINAIGRETTE
  • 1 tsp
    white anchovy
  • 2 Tbsp
    drained capers
  • 1 sm
    shallot minced
  • 1 clove
    garlic minced
  • 2 Tbsp
    honey
  • juice and zest of 1 lemon
  • juice and zest of 1 orange
  • 3 Tbsp
    olive oil
  • FOR THE STEAKS
  • 1
    head cauliflower
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1/2
    lemon
  • salt and pepper
  • SCALLOPS
  • 6 lg
    scallops
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • salt and pepper
  • GARNISH
  • toasted pine nuts
  • fresh parsley

How To Make seared scallops with roasted cauliflower steaks

  • 1
    For the vinaigrette In a medium bowl combine the anchovy, capers, shallot, garlic, honey, lemon juice & zest, orange juice and zest, olive oil and salt and pepper. Set aside.
  • 2
    For the steaks remove the green leaves from the head of cauliflower leaving the stem intact. Cut two 1 1/2 inch wide steaks close to the middle of the head. Reserve the rest of the cauliflower for other uses. Add the olive oil to a skillet. Season the steaks with salt and pepper. Add the whole cloves to the oil. Add the cauliflower steaks to the oil. Squeeze the lemon juice over the cauliflower. Drop the lemon in the oil. Add the butter to the pan and swirl it around. Place a lid on the pan and let it cook 5 minutes per side. With a large spoon baste the steak with the pan juices. Transfer the steaks to baking sheet. Heat the broiler and place the steaks 6 inches from the broiler and broil until browned. Turn the steak and brown on the other side. Set aside.
  • 3
    for the scallops. Add the olive oil to a skillet. Pat the scallops dry and season with salt and pepper. Add the butter to the pan and let it melt. Add the scallops and sear 3 minutes per side or until desired doneness.
  • 4
    To serve Place the cauliflower on the plate. Place the scallops next to the cauliflower. Sprinkle the pine nuts and parsley on top then drizzle with the vinaigrette. Serve immediately
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