Anticiplate

I was browsing through Food and Wine this morning, and I came across this recipe. At first, I have to be honest, I was hesitant. Scallops and Cauliflower- WEIRD! But, this recipe actually works! 

I have recently been told about some amazing fish mongers in Seattle. I guess I never think to get my fish from a separate place other than the grocery store (and they call me a foodie). But, I think I will have to check them out!  The first one is an amazing store in the University area (which means I have no excuse not to go there). It is called University Seafood and Poultry company, and it is on 13th Ave NE and 47th. In addition to their fish and poultry selections, they also sell duck fat (if you care about that kind of thing).  The second is called Mutual Fish on Rainier Ave South. Both of the people who recommended these places to me swear by them and say they have wonderful service, and the freshest seafood. 

The trick to scallops is to have them VERY dry before you cook them. I pat them down with a paper towel right before cooking them, and then immediately salt and pepper them. If you salt them too early, all of the moisture will come out of them and they will become moist again. Also, when cooking scallops, you have to cook them over very HIGH heat to get that beautiful brown crust. So crank up your stovetop!  

Serves 4 

Prep time: 15 minutes

Cook time: 1 hour

1 head of cauliflower (about 2 lbs.), cut into big florets

1/2 c. extra-virgin olive oil

Kosher salt and Black Pepper

1/2 c. pine nuts, toasted

1/2 c. golden raisins

1/4 c. AGED balsamic vinegar (at least 10 years)

1/4 c. water

1 small shallot, minced

4-8 jumbo sea scallops, 2 oz. each (I usually only eat one if they are huge)

1/3 c. tarragon leaves, left whole

Preheat oven to 425 degrees. In a large bowl, toss the cauliflower with 2 tbsp. olive oil and salt and pepper. Place the cauliflower on a large baking sheet and bake for 30-40 minutes, or until cauliflower is lightly browned. Turn once or twice during baking. Set the bowl aside for later. 

While the cauliflower cooks, combine the raisins, vinegar, and water in a microwave safe bowl. Cook on high for 3 minutes. Cover with plastic wrap for 20 minutes until raisins plump. 

Strain the balsamic liquid from the raisins and set raisins aside. Put the balsamic in a small sauce pan and reduce over medium-high heat until reduced to about 2 tbsp. (or 3 minutes). Make sure that the mixture does not burn. Transfer to a small bowl and let cool. Whisk in 1/4 c. olive oil, shallot, and season with salt and pepper. 

In a large metal skillet, heat 2 tbsp. olive oil until just smoking. Pat scallops dry with a paper towel and season with salt and pepper. Cook for 3 minutes on the first side, or until brown. Turn over and cook for 2-3 more minutes on the other side until lightly browned. 

Meanwhile, take cauliflower out of the oven and  put it in the reserved bowl. Toss with golden raisins, pine nuts, and tarragon. Drizzle 1/2 of the dressing over the cauliflower mixture and season with pepper. 

To serve, place the cauliflower mixture on the bottom of 4 plates. Top with 1-2 scallops each. Drizzle remaining dressing over scallops and serve immediately.