SEA SCALLOPS WITH CAULIFLOWER PUREE,

 TOMATO CONFIT AND WALNUT VINAIGRETTE

The delicate flavors of the shellfish, cauliflower, tomato confit and walnuts will amaze your palate! Try this fabulous recipe and be transported in a 3 stars restaurant! Don’t be overwhelmed by the preparation, take your time and enjoy! Pair with a white wine from the Loire Valley such as Sancerre or Pouilly-fume!

Preparation: 1 hour; cooking time: 6 hours for the tomatoes + 25 min. for the rest of the recipe

Serving 4

16 scallops

Olive oil

1 fresh lime juice

Flat parsley for garnish

For the tomato confit:

4 tomatoes

1 shallot, minced

1 garlic clove, minced

2 tbsp fresh thyme leaves

3 tbsp olive oil

1 pinch of salt and sugar

For the puree:

1 cauliflower

½ cup heavy cream

2 tbsp butter, melted

1 pinch of ground nutmeg

Salt and pepper

Walnut vinaigrette:

2 tbsp of Jerez vinegar

4 tbsp walnut oil

3 tbsp walnut pieces

2 tbsp sundried tomatoes, julienne cut

Salt and pepper

Preparation of the tomato confit

Preheat the oven to 200 F.

Blanch the tomatoes 2 minutes in a large stockpot filled with boiling water on high heat.

Peel and seed the tomatoes. Quarter them and put them in a large bowl. Add the olive oil, shallot, garlic, thyme, salt and sugar. Toss to combine.

Cover a baking pan with parchment paper and add the tomatoes. Bake for 6 hours.

Preparation of the cauliflower puree

Wash the cauliflower. Discard the core and separate the florets. Boil some water in a medium stockpot on high heat. Add a tbsp of coarse salt. Cook the cauliflower 7 minutes. Drain.

Pour the heavy cream in the same pot and add the cauliflower. Cook 10 minutes on medium heat. Put the cauliflower in the bowl of a food processor and blend until smooth. Put the cauliflower puree in a medium saucepan and add 2 tbsp of melted butter. Season it with salt, pepper and nutmeg. Keep warm.

Make the vinaigrette

Roast the walnuts in a small frying pan until slightly brown.

In a bowl, combine all the ingredients of the vinaigrette. Set aside.

Cook the scallops

Season the scallops with salt and pepper.

Warm the olive oil in a large frying pan on high heat. Cook the scallops 2 minutes on each side.

Serve the scallops on top of the cauliflower puree. Drizzled some lime juice on top of the scallops.

Garnish with the tomato confit, vinaigrette and parsley.

Bon Appétit!