Scallop Crudo with Cauliflower Recipe

Ingredients

Cauliflower Purée:

1 lb cauliflower, cleaned, florets only (save 1⁄2 C of the smallest pieces for pickled garnish)
6 Tbsp butter
1 1⁄2 C heavy cream
2 Tbsp Parmesan cheese, shredded
1 tsp sea salt
Pinch of white pepper

Saffron Cauliflower Pickles:

3 saffron pistils
1⁄4 C rice vinegar
1 Tbsp sherry vinegar
2 tsp kosher salt
2 tsp granulated sugar

Scallops Marinade:

4 Tbsp fresh orange juice
3 Tbsp fresh lemon juice
3/4 tsp sherry vinegar
2 tsp grape-seed oil
1 tsp fresh ginger, finely grated
1⁄2 red Thai chili, thinly sliced
2 tsp red onion, brunoised (very finely diced)
2 tsp sea salt

Scallops:

8 scallops, shelled and thinly sliced horizontally (thoroughly clean and save 4 of the shells
for serving)
Pinch of black sea salt, to garnish
1 Tbsp chives, sliced, to garnish
Olive oil, to garnish

Overview

Equipment

Sous vide circulator
Container for water bath
Sous vide pouches
Vacuum sealer
Blender

Timing

Prepping time: 30 minutes / Cooking time: 45 minutes / Sous vide cooking time: 3 hours, 10 minutes

Servings

Directions

For the Cauliflower Purée:

Set the circulator to 177°F (81°C). Combine all the ingredients in a sous vide pouch and vacuum-seal.
Place in the water bath and cook for 3 hours.
Remove from water bath. While still hot, transfer to a blender and purée, 3 to 4 minutes.

For the Saffron Cauliflower Pickles:

Set the circulator to 181°F (83°C). Place all the ingredients in a sous vide pouch, vacuum-seal, and place in the water bath. Cook for 10 minutes.
After cooking, remove the pouch from the water and chill in refrigerator until ready to serve.

For the Scallops:

Mix all the marinade ingredients together until the salt is dissolved. Strain.
In a mixing bowl, combine the sliced scallops with the marinade (reserve a small amount for garnishing) and set aside for 10 minutes.

To Serve:

Spread 2 teaspoons of cauliflower purée on each scallop shell and carefully place the marinated scallops evenly between the 4 shells.
Drizzle some of the marinade over the scallops and garnish with the cauliflower pickles.
Sprinkle a pinch of black sea salt and chives. Drizzle with olive oil.