Scallops with cauliflower and raisin-caper sauce
If you haven’t tried this dish, you’re missing out!
The flavours work wonderfully together — be warned, it’s seriously addictive!
For the sauce: Bring the raisins and capers to a boil in water and simmer gently for approx. 10 minutes. Add the butter, then blend everything with a hand blender until smooth. Season with nutmeg, salt and pepper. If the sauce needs a little more acidity, add a splash of vinegar or lemon juice. Keep warm.
Rinse the thawed scallops briefly under cold water and pat dry. Season with cayenne pepper and salt. Cut the cauliflower into thin slices.
Pan-fry the scallops in butter and oil over moderate heat for approx. 3 minutes on each side. Fry the cauliflower until golden brown. Season both lightly with salt and pepper.
Chop the parsley and arrange the scallops and cauliflower on plates. Garnish with the parsley and serve with the raisin-caper sauce.
The flavours work wonderfully together — be warned, it’s seriously addictive!
For the sauce: Bring the raisins and capers to a boil in water and simmer gently for approx. 10 minutes. Add the butter, then blend everything with a hand blender until smooth. Season with nutmeg, salt and pepper. If the sauce needs a little more acidity, add a splash of vinegar or lemon juice. Keep warm.
Rinse the thawed scallops briefly under cold water and pat dry. Season with cayenne pepper and salt. Cut the cauliflower into thin slices.
Pan-fry the scallops in butter and oil over moderate heat for approx. 3 minutes on each side. Fry the cauliflower until golden brown. Season both lightly with salt and pepper.
Chop the parsley and arrange the scallops and cauliflower on plates. Garnish with the parsley and serve with the raisin-caper sauce.