Seared Scallops with Cauliflower Purée and Anchovy Sauce Recipe | James Beard Foundation
Seared Scallops with Cauliflower Purée and Anchovy Sauce At his Beard House dinner, Juan Real Urbieta served these scallops with cauliflower and anchovy butter
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Cooking tools:
- Food processor
- Pot
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Oven
- Skillet
- Plate
Ingredients
- 2 cups heavy cream
- 1/4 cup unsalted butter
- 1/2 russet potato, peeled and cut into 1-inch cubes
- 1/2 head of cauliflower, cut into florets
- 1 cup (2 sticks) unsalted butter
- 4 anchovy filets, finely minced
- 2 cloves of garlic, finely minced to a paste
- 1/2 cup dry white wine
- 1 1/2 teaspoons cornstarch
- 8 dry sea scallops
- Salt, to taste
- Freshly ground white pepper, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
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