White Chocolate Scallops with Cauliflower Puree

By Edgar Steele,
NFCA Chef Spokesperson

Ingredients

• 6 oz. fresh scallops
• Cocoa butter for dusting
• 8 oz cauliflower
• 3 qts. salted water
• 3 Tbsp. heavy cream, heated
• 1 tsp. extra virgin olive oil
• 1 oz butter, room temperature
• 1 Tbsp. white chocolate, chopped
• 1 tsp. chopped parsley
• Salt to taste

1. Trim the tips of the cauliflower to yield ¼ cup cauliflower florets. In a small saucepot, heat salted water to a boil. Place the cauliflower in the water and boil just until soft, about 3 minutes. Drain the water and add the cooked cauliflower directly into a blender. Add 2 tablespoons of the hot cream and the butter, and puree on high speed until the mixture is smooth.
2. Add the white chocolate to the remaining cream and stir until it is completely melted and keep this mixture hot.
3. Heat the oil in a small sauté pan, and sauté the cauliflower florets until golden brown. Season them with salt.
4. Dust the scallops in the cocoa butter, season them with salt and heat a sauté pan to medium high heat. Add the scallops to the pan, and allow them to cook to a golden color on both sides.
5. Place a few dollops of the cauliflower puree onto a plate. Place the seared scallops on top of the puree. Arrange the sautéed cauliflower in a scattered fashion around the scallops. Drizzle a small amount of the white chocolate over the plate. To finish, sprinkle the parsley over the scallops and serve hot.