Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées

Name: Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black sesame seeds, toasted; 1 head yellow cauliflower, cut into 1-inch pieces; 237 milliliters couscous; 59 milliliters Madras curry powder; 1 green apple, peeled, cored, and diced; 237 milliliters heavy cream; 3 limes, cut into wedges; 473 milliliters chicken stock or low-sodium chicken broth; 1 Tbsp olive oil; 118 milliliters fine sea salt; 454 grams 12 sea scallops (about; 1 Tbsp unsalted butter; 118 milliliters purchased wakame seaweed (optional)

Need a vegetarian main course? Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées could be an outstanding recipe to try. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 577 calories, 15g of protein, and 33g of fat each. Head to the store and pick up olive oil, purchased wakame seaweed, sea salt, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft.

Ingredients you will need

Cauliflower

Butter

Cream

Equipment you will use

Sauce Pan

Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.

Ingredients you will need

Cauliflower

Salt

Cooking Oil

Equipment you will use

Food Processor

Blender

In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft.

Ingredients you will need

Cauliflower

Butter

Cream

Equipment you will use

Sauce Pan

Ingredients you will need

Cauliflower

Salt

Cooking Oil

Equipment you will use

Food Processor

Blender

In a medium saucepan, bring the chicken stock to a boil.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.

Ingredients you will need

Sesame Seeds

Couscous

Apple

In a small bowl, stir together the salt and curry powder.

Ingredients you will need

Curry Powder

Salt

Equipment you will use

Bowl

In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Cut each scallop in half horizontally and season with the curry salt.

Ingredients you will need

Scallops

Curry Powder

Salt

Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate.

Ingredients you will need

Cauliflower

Couscous

Scallops

Garnish with the lime wedges and wakame seaweed, if desired.

Ingredients you will need

Lime Wedge

Seaweed

Wakame

From Master

Equipment

Ingredients

Servings:

1Tbsp

black sesame seeds, toasted 1head

yellow cauliflower, cut into 1-inch pieces 237milliliters

couscous 59milliliters

Madras curry powder 1

green apple, peeled, cored, and diced 237milliliters

heavy cream 3

limes, cut into wedges 473milliliters

chicken stock or low-sodium chicken broth 1Tbsp

olive oil 118milliliters

fine sea salt 454grams

12 sea scallops (about 1Tbsp

unsalted butter 118milliliters

purchased wakame seaweed (optional)

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.