// by Azurea at One Ocean chef Byron Harrel
This diver scallops recipe, featured on our January 2015 cover, is served with heirloom cauliflower puree, asparagus tips, roasted baby fennel, local GYO greens, and lobster roe beurre fondue.
Golden Cauliflower Puree
3 cup Golden Cauliflower florets
¾ cup Whole Milk
¾ cup Water
To Taste Salt/White Pepper
Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup of cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved cooking liquid and puree until smooth.
Lobster Roe Beurre Fondue
1/2 cup Lobster Roe
3 cloves Peeled/Chopped Garlic
To Taste Salt/ Pepper
Soften butter to room temperature. Mix roe and garlic. Salt and pepper to taste. Spoon butter mix onto a piece of parchment paper and forum a long cylinder. Place in fridge to harden
2each Jumbo Asparagus tips halved long ways
2each Tiny Heirloom Tomatoes halved
1 TBL Diced Roasted Fennel
¼ cup Vegetable Stock
½ TBL Diced Garlic
Putting the dish together:
Clean three fresh u-10 or larger sea scallops. Pat dry with paper towel. Bring a medium size sauté pan to med high heat with vegetable oil. Season your scallops with salt and pepper. Sear scallops until golden brown. Flip over and turn your pan off.
In a different sauté pan, heat pan to med heat. Sweat your garlic until translucent. Add your asparagus tips and roasted fennel and cook until almost tender. Add your stock and let reduce by half . Reduce heat and add enough Lobster roe butter until you get a smooth sauce. About 2 tablespoons.
Spread your cauliflower puree on the plate. Place your seared scallops on top, then spoon your butter vegetable mix over the top.