D-day is right around the conner, and i thought before my family and gorged ourselves silly with meat, bread and other not so healthy accompaniments I would whip up some fresh seafood. If anyone hasn't already realized , I am quite a fan of scallops so when i found a recipe in Fine Cooking magazine i was eager to try it out. I highly recommend it to anyone who likes scallops plus it only took about 30 minutes to prepare!
Seared Scallops with Cauliflower, Brown Butter and Basil
3 tbs. extra virgin olive oil
1 small head cauliflower trimmed and cut into bit size florets
1 lb. all natural dry packed scallops
2 tbs. unsalted butter
1 large shallot, minced
1/2 dry vermouth ( i used white wine)
kosher salt and freshly ground black pepper
8 large fresh basil leaves, thinly sliced
1. heat 1 tbs. of the oil in a 12 inch non-stick skillet over medium heat until shimmering hot. add the cauliflower and cook, stirring often until lightly browned, about 4 minutes. transfer to a bowl.
2. add the remaining 2 tbs. oil to the skillet . when simmering hot, add the scallops in a single layer. cook until golden-brown, about 2 minutes. flip and cook until the scallops are barely cooked through, about 2 minutes more, if you cut into one it should still be translucent in the center. transfer to another bowl.
3. swirl in the butter into the skillet, add the shallot and cook stirring often, until the shallot softens and the butter begins to brown, about one minute.
4. add the vermouth( or pinot grigio) and bring to a boil, scarping up any bits in the bottom of the skillet with a wooden spoon. return cauliflower to the skillet and season 1/4 tsp. each salt and pepper. cover the skillet and reduce the heat to medium. cook stirring once or twice, until the cauliflower florets are tender, about 6 minutes.
5. return the scallops to the pan and toss to heat through, about 1 minutes. remove from the heat, sprinkle with basil and serve.
Delicious and Easy! I also paired this with some endives and hummus for a nice fresh crunchy side enjoy!