Sunday, February 14, 2010

Scallops with Roasted Cauliflower

Our main course for Valentine's Day. I rarely cook scallops but this recipe was easy and the sauce is very light and refreshing. I got the scallop recipe from a cooking class.

Scallops with Lemon Chive Sauce

1/2 lb dry sea scallops
1 tsp olive oil
1 tbsp butter
1/4 tsp kosher salt
1/8 tsp fresh pepper

Sauce: (this makes enough for a pound of scallops but I was only cooking for 2 people so I had a lot of have extra sauce)
1 tbsp red wine vinegar
1 tbsp lemon zest = zest of one lemon
3 tbsp mayonnaise
2 tbsp olive oil ( I used Trader Joe's finishing olive oil - it is lighter)
1 tbsp fresh lemon juice
1/4 cup chives, chopped
pinch of kosher salt and pepper

Rinse scallops removing any muscle attachments. Pat dry with a paper towel. Select a saute pan big enough to place each scallop on it without touching (can use two smaller pans if don't have one big enough). Pan can be non-stick or regular.

Place 1 tbsp olive oil in pan and heat until begins to ripple. Lightly salt and pepper scallops, turn heat to medium and place them in pan (remembering the order you put them on in). Do not move them for 5 minutes.

Add butter, which will help loosen the scallops and gently turn them over. Cook for additional 2 minutes or until done, and then remove them from the pan and let rest on a serving dish. Cover with another dish to keep warm.

Meanwhile, combine the vinegar, lemon zest, mayonnaise, salt and pepper in a smal bowl. Add the olive oil and whisk together. Add enough lemon juice to thin to a drizzling consistency. Set aside.

When ready to serve add the chives to the lemon dressing. (If you add it too early they will loose their flavor and color). Place a portion of the scallops on each plate and drizzle with dressing.

Roasted Cauliflower

Cut cauliflower into slices and arrange on a baking sheet. Drizzle with olive oil, kosher salt, and pepper. Bake at 400 for 20 minutes, or until browned, flipping over half way through.

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