scallops, cauliflower puree, crispy leeks

photo by Rob Soegtrop

Buttery scallops, smooth creamy cauliflower puree, lemony sauteed leeks and some crispy leek toppers? Sign me up!

Seared scallops with cauliflower puree and crispy leeks

Total time: 45 minutes

Hands-on time: 45 minutes

Serves: 4

Ingredients

For the puree:

2 cups cauliflower florets

1 tbsp. butter

1 cup milk

1 tbsp. cream

salt and pepper to taste

For the sauteed leeks:

2 cups leeks, thinly sliced

1 tbsp. butter

1 tbsp. lemon juice

salt and pepper to taste

For the crispy leeks:

1 cup vegetable oil

1 cup leeks, thinly sliced

salt to taste

For the scallops:

1 tbsp. unsalted butter

1 tsp. extra virgin olive oil

1 tsp. curry powder

salt and pepper to taste

microgreens for garnish

Instructions

1. For the sauteed leeks: add butter to pan on low heat, 1 minute. Add leeks and cook until they are soft but still a little crunchy, about 10 minutes. Add lemon juice and cook 1 more minute. Remove from heat and season with salt and pep. Set aside
2. For the puree: heat cauliflower and butter in a pot over medium-low heat until cauliflower is soft, about 5 minutes. Season with salt and pep. Add milk and increase heat to medium. Bring to a boil and cook another 5 minutes. Remove from heat, add cream, and immediately blend with a standing or hand blender until ridiculously smoothe. Keep covered in a warm place until ready to serve.
3. For the fried leeks: heat oil on medium-high heat in a pot until hot, about 2 minutes. Add one slice of leek to the pot to ensure it is hot enough- the oil should gently bubble around the leek when added. Once hot enough, add remaining leeks. Cook until just crispy, and remove just as they start to brown. This happens quickly, so be alert! Place on paper towel, season with salt, and set aside.
4. For the scallops: gently rinse and dry the scallops with paper towel. Season both sides with salt and pep, and lightly dust with curry powder. Heat olive oil in pan until hot and almost smoking. Add scallops and let sear without touching, about 30 seconds. Add butter, and turn once the first side is brown, about 1 minute. Flip and cook the other side until brown, another 1 minute. The scallops are done once they are crispy on the exterior but they should still feel soft to touch, not tough or firm. Remove once cooked.
5. Assemble: place puree on plate first, add a dollop of sauteed leeks, place the scallop directly on top. Spoon a little bit of browned butter over top, and garnish with fried leeks and microgreens.