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24380346 4c96 425c ba13 6c631bd0f90c  2016 12 19 11 15 08
Jonathan Jones
Jonathan Jones

Seared Scallops, Roasted Cauliflower, Red Pepper Butter Sauce

Core, seed, and slice 3-4 red bell peppers. Put pepper slices into a blender, and blend until they are liquified. Strain juice into a bowl, discard pulp. Transfer juice to small saucepan and bring to a boil over medium-low; reduce by half. Add a couple teaspoons of champagne vinegar, and then 2 tablespoons butter (divided into 4 pieces) one piece at a time, stirring constantly, until emulsified. Set aside.

Put a little olive oil in a skillet over high heat, and roast cauliflower florets until browned. Remove from heat and season with salt and pepper.

Put pan back over high heat, adding a little grape seed oil. Season scallops with salt and pepper; once oil is barely smoking, add scallops. Brown on each side; remove to cutting board and slice in half, horizontally.

Spoon a bit of the red pepper butter sauce into a plate, and layer the scallops and cauliflower florets, slightly overlapping.