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  • Recipe

Seared Scallops, Cauliflower Purée and Cauliflower Kimchi

Seared Scallops, Cauliflower Purée and Cauliflower Kimchi

Ingredients

  • 1 quart
    Cauliflower Stems
  • ½ pint
    Carrots, sliced
  • ½ pint
    Brussels Sprouts, sliced
  • ½ pint
    Onions, sliced
  • ½ c
    Ginger, sliced
  • ½ c
    Garlic, sliced
  • 1½ T
    Chili Powder
  • 2 ea.
    Limes, juiced and zested
  • ½ c
    Kosher Salt, plus extra for seasoning
  • ⅓ c
    Sugar
  • ½ c
    Colatura di Alici or Fish Sauce
  • 4 c
    Cauliflower, roughly chopped
  • 3 c
    Heavy Cream
  • 1 lb.
    Sea Scallops, dry pack, muscles removed
  • 2 T
    Unsalted butter
  • Flavorless Oil, as needed
  • Freshly Ground Black Pepper, as needed

Preparation

Combine cauliflower stems, carrots, Brussels sprouts, onions, ginger, garlic, chili powder, lime juice and zest, salt, sugar and Colatura di Alici. Pack in a jar, unrefrigerated, for two to four days. 

Combine cauliflower, cream and a pinch of salt and cook over medium heat until cooked through, about 25 minutes. Reserve cooking liquid. Transfer the cauliflower to a food processor, pulse a few times and slowly add the cooking liquid until smooth and light.

At service, heat oil in a sauté pan over high heat and add three to five scallops, brown nicely and turn over. Remove from heat, swirl in butter, season with salt and pepper. Reserve scallop muscles for fish stock.

To plate, spoon some purée in the middle of a plate, surround it with the cauliflower kimchi. Arrange the scallops in a natural-looking way and drizzle some of the butter from the pan on top. Makes 7 servings as an appetizer; 4 as an entrée.

Chef/Owner Marc Forgione, Restaurant Marc Forgione, New York