Sea Scallops with Cauliflower, Capers, Raisins and Pine Nuts


Serves 2

Ingredients for Sea Scallops with cauliflower, capers, raisins and pine nuts

6 Sea Scallops, U-10’s
1 Tbsp. Vegetable Oil
1 Tbsp. Butter
3 Sprigs Thyme
2 Garlic Cloves, smashed
1 Head Cauliflower, 12 florets reserved
1 Cup Heavy Cream
2 Shallots, sliced
2 Cups Vegetable Stock
2 Tbsp. Capers
2 Tbsp. Pine Nuts
2 Tbsp. White Raisins, soaked in warm water
pinch of sugar and salt
1 Tbsp. Fine Herbs Chiffonade (Thin sliced Parsley, Chives,Chervil, Tarragon)
1 Tbsp. Kosher Salt

Method for Scallops

• Pat scallops dry and season with ½ tsp. salt.
• Add oil to a hot sauté pan.
• Add scallops to pan, flip when brown, add butter, thyme and garlic.
• Baste Scallops with hot butter until cooked to medium rare, set aside.

231 S. 8th St., Philadelphia, PA, 19107