Scallops with Cauliflower Puree and Pomegranate Mandarin Relish

Pan Seared Scallops (1 of 1).jpg
Pan Seared Scallops2 (1 of 1).jpg

Scallops with Cauliflower Puree and Pomegranate Mandarin Relish

  • 1 whole cauliflower, cut into bite sized florets

  • 3 Tbs. olive oil, divided

  • 1 onion, diced

  • salt and pepper

  • 1 cup vegetable stock

  • 1 mandarin

  • 2 Tbs. pomegranate seeds

  • 1 shallot, minced

  • 2 Tbs. grapeseed oil

  • 1 lb large scallops, foot removed

In a medium Dutch oven, cook the cauliflower and 2 tablespoons olive oil over medium heat for about 10 to 15 minutes or until very tender. Add the stock and continue cooking until the cauliflower is almost falling apart. Set aside to cool slightly then place the cauliflower mixture in a blender and blend until smooth.

In a small bowl, combine the mandarin, pomegranate seeds, shallot, remaining olive oil and a pinch of salt. Stir well and set aside.

Preheat a cast iron skillet over high heat. Add the grapeseed oil. Sear the scallops for about 2 minutes, flipping halfway through.

Serve scallops with a dollop of puree topped with the relish.

Amanda Fredericksonweekseats1203Comment