Bartolotta’s Lake Park Bistro

3133 East Newberry Boulevard, Milwaukee, WI 53211

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Noce di Capesante con Purea di Cavolfiore e Bagna Cauda Seared scallops with cauliflower puree and anchovy sauce

Serves 8

Ingredients for Seared Scallops

8 ea U10 dry pack jumbo scallops
Olive oil for cooking
Freshly ground white pepper
Freshly ground black pepper

Ingredients for the Cauliflower Puree

1 Head of Cauliflower, cut into florets
1 Russet Potato, peeled & cut into small cubes
1 qt Heavy Cream
4 oz Unsalted Butter

Ingredients for the Sauce

8 Filets of anchovy, drained & finely minced to a paste
3 cloves Garlic, peeled and finely minced to a paste
1 cup Dry White Wine
1 lb Unsalted Butter
1 tbsp Corn Starch
Water, as needed

Method for Puree

• In a medium heavy bottomed pot, bring the cream and butter to a simmer over medium heat and add the cubed potato.
• Simmer for about 5 minutes and add the cauliflower florets.
• Cook for an additional 10-15 minutes or until potatoes and cauliflowers are tender; drain, reserving the cream.
• Transfer the potato/cauliflower mixture to a food processor and puree for 5 minutes until very smooth, adding small amounts of cream as necessary to adjust the consistency to a creamy texture.
• Season with salt and white pepper to taste, and transfer to a serving platter and keep warm.

Method for the Sauce

• In a medium heavy bottomed pot, melt 2 tablespoons of the butter over medium heat, and add the anchovy and garlic and sauté for 15 seconds.
• Deglaze with the white wine and reduce to about half. • In a small bowl, mix the cornstarch with just enough water to dissolve.
• Lower the heat and add the slurry to the anchovy-wine reduction and stir with a whisk.
• Allow simmering until the mixture thickens a bit, and then start adding small amounts of butter at a time, stirring constantly with a wire whisk to dissolve and making sure to maintain a creamy and glossy texture until the all remaining butter has been incorporated. Note: adding a tablespoon or two of water will stabilize the sauce and help with the emulsifying process.
• Pass the sauce through a fine sieve or colander, adjust seasoning with salt and freshly cracked black pepper. Wrap container with plastic film and set it aside in a draft-free and warm place.

Method for Seared Scallops

• Preheat the oven to 425° F.
• Season the scallops with salt and black pepper to taste and sear them in a hot skillet in olive oil to a golden brown on both sides.
• Transfer the skillet to the oven and cook the scallops for about 3 minutes.
• Arrange the scallops over the cauliflower puree and spoon the anchovy sauce over.
• Serve immediately.

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