Seared Scallops With Cauliflower Purée And Beurre Noisette | V. Sattui Winery
V. Sattui Winery's Seared Scallops with Cauliflower Purée and Beurre Noisette Recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vsattui.com.
Ingredients
- U10-U20 Scallops — 2lbs | 900g (cleaned/de-footed)
- Water — 2 cups | 1,000g
- Salt — 2 tablespoons | 30g
- Butter (for basting) — 4 tablespoons | 57g
- Cauliflower — 1 head of cauliflower | 850g
- Heavy Cream — 2 cups | 480g
- Water for purée — 1 ½ cups | 354g
- Salt To Taste
- Butter — ½ lb | 227g
- Butter — ⅔ lb | 341g
- Balsamic Plumped Black Currants — ½ cup | 76g
- Toasted Pine Nuts — ½ cup | 69g
- Parsley (Finely Chopped) — 2 tablespoons | 9g
- Romanesco Broccoli — 1 head of romanesco | 800g
- Fresh Lemon Juice — 2 tablespoons | 28g
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