1 head purple cauliflower
12 ounces heavy cream (or substitute milk, if desired)
½ cup each of purple, cheddar, white and green cauliflower
Oil for cooking
2 tablespoons raisins
4 teaspoons pine nuts, optional
8 bay scallops (U-10 size)
Salt and pepper, to taste
8 leaves hydro watercress (smaller, less bitter/peppery than regular watercress – or substitute arugula)
For the cauliflower puree:
Rough-chop 1 head of purple cauliflower and place it in a sauce pot.
Cover with heavy cream and 1 teaspoon of salt and bring to a boil.
Once the cauliflower is soft, strain the liquid (and reserve) and place cooked cauliflower into a blender.
Add the strained liquid slowly in the blender so the cauliflower can be pureed smooth, not soupy.
For the sautéed vegetables:
For the rest of the cauliflowers: Break them down into florets and reserve.
In a hot sauté pan, add 1 tablespoon of oil and combine 1 cup of blended cauliflower florets. Sauté for 2 minutes, add raisins and pine nuts and place into a 350 degree oven for 3-4 minutes.
Remove from the oven, season with salt and pepper and reserve.
For the carrot reduction:
In a juicer, juice the 6 carrots and pour into a pot. Turn the burner on and reduce the juice by half or until a syrup consistency is reached. Reserve.
For the scallops:
In a hot sauté pan, add 3-4 tablespoons of oil once the pan is hot. Season scallops with salt and pepper. Carefully place scallops into the pan without splashing. Let the scallops sear for at least 2 minutes per side until you see a nice golden color. Remove from the pan and reserve.
Spoon 1-2 tablespoons of the cauliflower puree in the center of each plate.
Place 2 scallops (per plate) on top of the puree.
Spoon the roasted, seasoned, cauliflower mixture over the scallops.
Place 2-3 sprigs of hydro cress around the plate and drizzle the carrot reduction around.
Recipe courtesy of chef Andrew Miller of Terra restaurant. Originally published in the NMFMA’s “Fresh@Home” Albuquerque Journal column October 8, 2014.