Description
Adapted from The Big Sur Bakery Cookbook
Ingredients
Scale
- 1 cup tangerine juice (freshly squeezed or bottled)
- 1 large head of cauliflower
- 1/2 cup organic half & half
- 2 tablespoons butter
- 10 – 12 jumbo scallops
- 2 tablespoons California Rice Bran Oil
- Kosher salt
- Freshly ground pepper
Instructions
- Rinse and pat scallops dry, refrigerate until ready to use.
- Pour tangerine juice in a small saucepan and place over medium-high heat until it is syrupy, approximately 10 minutes.
- Meanwhile, cut the cauliflower in florets, making sure they are similar in size. Fill a medium pot with water and bring it to a boil, and cook until tender, about 12 minutes. Drain the cauliflower. Add cauliflower, butter, and half & half to food processor and puree until smooth. Season with salt and pepper to taste. Set aside and cover to keep warm.
- Season the scallops with salt and pepper. Heat a large cast-iron skillet over high heat until very hot, and drizzle the rice bran oil into it. Place the scallops flat side down in the skillet. Don’t move the scallops! It takes only 3 minutes to quickly sear the scallops and create a caramelized exterior. When the scallops have a rich brown color, flip them over and cook for another 3 minutes.
- To serve, spoon the cauliflower puree on bottom of each plate, top with scallops, and drizzle with the tangerine reduction.
Notes
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