This tasty and beautiful dish was a great experiment that turned out just lovely. I must confess I had my doubts whether it would taste as good as I'd hoped while I was pulling it together. In the end, it was unique, delicate, fresh and tasty. Here's a look at my "Sea Scallops with Pomegranate-Currrant Juice and Cauliflower Puree".
I know the ingredients seem an unlikely combination, but they really work tremendously well together. The juice and currants cut the richness and sweetness of the scallops down, the cauliflower is slightly salty and fresh. The result is just spectacular, as long as you promise to use incredibly fresh scallops!
2 T. extra virgin olive oil
6 fresh sea scallops
1/2 lb. fresh cauliflower (I used the baby green and yellow ones)
2 T. unsalted butter
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/4 c. heavy cream
2 tsp. dried currants
8 T. pomegranate juice
1. Put the currants and pomegranate juice into a small saucepan and bring to a boil. Reduce heat to simmer and let reduce by at least half.
2. Cut the cauliflower into small pieces and place them in a saucepan. Add the butter and water. Cover the pot and bring to a simmer over medium heat. You want the water to only rise about 1/2 the height of the cauliflower. Simmer until the cauliflower is very soft and tender, about 6-7 minutes. Drain the cauliflower and then add to the bowl of a food processor. Puree until the cauliflower is very smooth. Stir in the heavy cream. Place in a bowl and set aside, keeping warm.
3. Put a large skillet over high heat and heat the olive oil to very hot. Add the scallops and sear 2-3 minutes on each side, forming a golden brown crust and cooking just through. Turn after the first side.
4. When scallops are done, quickly spoon the cauliflower puree onto a serving dish or plate, nestle three scallops on each plate (I only show one in my photo, it was more aesthetically pleasing) and drizzle the pomegranate-currant juice on top. Serve immediately!