Seared Sea Scallops & Roasted Cauliflower

4 portions

Dean Thomas, Consulting Chef

Roasted Cauliflower:
    • 1 cup mini cauliflower florets
    • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • sea salt & fresh cracked pepper, to taste
1. Toss the mini cauliflower florets with Carmelized Pineapple and season.
2. Roast in a preheated oven to caramelize the cauliflower; reserve.
Carmelized Pineapple Vinaigrette:
    • 1 tbsp. pasteurized egg yolk
    • 1 shallot, minced
    • 2 tbsp. Homemade Carmelized Pineapple vinegar (See recipe online)
    • 1 tbsp. dijon mustard
    • 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 1/2 tsp. parsely, chopped
    • 6 tbsp. extra virgin olive oil
1. Prepare the vinaigrette in a medium mixing bowl by blending the egg yolk, shallot, homemade vinegar, mustard, Carmelized Pineapple concentrate, and parsley.
2. Slowly drizzle in the olive oil to emulsify. Toss with frisee, reserving some vinaigrette for the plate service.
Sea Scallops:
    • 2 oz. pure olive oil
    • 16 U-10 sea scallops
    • sea salt & black pepper, to taste
1. In a heavy gauge sauté pan, heat the olive oil and sear the seasoned sea scallop.
To Assemble:
    • 2 heads Frisee lettuce
    • 1/4 cup Marcona Almonds, toasted
1. On warm service plates, place the frisee, roasted cauliflower and the seared scallops. Spoon-spread the vinaigrette.