We’ve fallen in love with this recipe we picked up a from a fellow winemaker. It’s a wonderful appetizer to cheer up a Saturday night dinner at home; it’s not hard to make, and it makes you look legit!
Enjoy it with our 2015 Chardonnay, Carneros, Napa Valley
Seared Sea Scallops in a bed of Sautéed Leeks and Cauliflower Puree
- Cauliflower puree (separate recipe below)
- 4 leeks, thinly sliced (3-4mm)
- 9-12 medium sea scallops, patted dry, season with salt
- 1 oz. domestic farm raised sturgeon caviar
- sea salt and pepper to taste
- olive oil and butter for sautee
- Prepare the cauliflower puree from instructions. Plate in shallow bowl in wide circle.
- Thinly slice the leeks and sauté in butter and oil till just crunchy; remove to top cauliflower puree.
- Add more butter to pan and sear scallops 1-2 minutes per side. Place 3-4 scallops per plate on top of leeks.
- One teaspoon caviar in the middle of the scallops
- 1 head cauliflower, stem and tough stalks trimmed, florets roughly chopped
- 1 cup chicken stock (or water)
- 2-3 tablespoons heavy cream
- 2-3 tablespoon unsalted butter, room temperature
- Salt and pepper to taste
- Combine cauliflower and chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until cauliflower is very tender, about 5 minutes. There should only be a very small amount of liquid remaining.
- Add the butter, and, using a manual food processor (you can find one here), process until smooth, adding the heavy cream slowly as you go. Season with salt and pepper. Serve hot.