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Michael Symon's Scallops with Slow-Roasted Cauliflower Steak

519 Scallops Cauliflower Steak Michael Symon
Sea Scallops with Capers, Garlic and Cauliflower
skill level
Easy
time
30-60min
servings
4
cost
$$
Contributed by :
Scallops with Slow-Roasted Cauliflower Steak Recipe: Roast cauliflower in thick slices -- rather than florets -- for a hearty side.
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ingredients
  • 1 pound Dry Sea Scallops (approximately 16)
  • Salt
  • Freshly Ground Black Pepper
  • Olive Oil
  • 1 small Head Cauliflower (cut into 1/2-inch thick slices)
  • 1 teaspoon White Anchovy (minced)
  • 2 tablespoons Capers (rinsed)
  • 1 Garlic clove (minced)
  • 1 small Shallot (minced)
  • 1 tablespoon Honey
  • 1 Lemon (juice and zest)
  • 1 Orange (juice and zest)
  • 1/4 cup Pine Nuts (toasted)
  • 1/4 cup fresh Parsley (leaves only)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat your broiler to high with a rack positioned 6 inches below heat.
  • 2
    Olive Oil
    1 small Head Cauliflower (cut into 1/2-inch thick slices)
    Salt
    Freshly Ground Black Pepper
    In a large saute pan, add a tablespoon of extra virgin olive oil over medium-high heat. Once very hot, arrange the cauliflower in the pan and sauté until it begins to caramelize, about a minute. Season generously with salt and freshly ground pepper. Transfer pan to oven under the broiler and cook until browned on the top, about 4 to 5 minutes, being mindful not to burn.
  • 3
    1 teaspoon White Anchovy (minced)
    2 tablespoons Capers (rinsed)
    1 small Shallot (minced)
    1 Garlic clove (minced)
    1 tablespoon Honey
    1 Lemon (juice and zest)
    1 Orange (juice and zest)
    Make your vinaigrette: Combine the anchovy, capers, shallot, garlic, honey and lemon and orange juice and zest. Whisk in a few tablespoons of olive oil and season with salt and freshly ground black pepper. Set aside.
  • 4
    1 pound Dry Sea Scallops (approximately 16)
    Place a large sauté pan over high heat. Remove the small side muscle from the scallops and pat them dry with paper towels. Season on both sides with kosher salt. When the pan is hot, add 2 tablespoons of olive oil and add the scallops, with enough space in between to allow browning. Sear without moving them for about 1 to1/2 minutes on the first side. There should be a golden brown crust, while the scallop is still translucent throughout. Turn the heat off and flip while you finish the cauliflower.
  • 5
    1/4 cup Pine Nuts (toasted)
    1/4 cup fresh Parsley (leaves only)
    Remove the cauliflower from the oven and arrange on plates or a platter with the scallops. Drizzle with the vinaigrette and garnish with pine nuts and parsley. Serve alongside the scallops and serve immediately.

    Helpful Tips:
    1. For full texture and flavor, first sear the cauliflower in the pan on a medium high heat, and then put it under the broiler.
    2. Get a dry pack of scallops to make sure the moisture comes out and you get a good sear on them.
    3. Scallops should be served medium-rare. Cook for 3 to 4 minutes on one side, and one minute on the other. For best results, don’t overcrowd the pan and keep them still.
 
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