Reviews (1) Add Rating & Review 32 Ratings 5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0 Martha Stewart Member Rating: Unrated 02/10/2013 I made this for a dinner party for 14 and it got raves reviews from everyone. It was surprisingly easy too because the cauliflower purée was already made as were the Jerusalem artichoke chips and the relish by the time everyone arrived. I just had to broil the scallops and plate everything. We served it surrounded by tiny red and purple potato halves just to add some color to the plate.
Back to Scallops with Cauliflower Puree, Parsley, and Capers All Reviews for Scallops with Cauliflower Puree, Parsley, and Capers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 mla102198_0107_scallops.jpg
Ingredients Ingredient Checklist 1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems) 1 shallot, coarsely chopped (about 2 tablespoons) 1 1/2 cups homemade or low-sodium store-bought chicken stock Sea salt or coarse salt Freshly ground pepper 1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds 3 tablespoons extra-virgin olive oil, plus more for baking sheet 1/4 cup coarsely chopped fresh flat-leaf parsley 1/4 cup snipped fresh chives 1 tablespoon rinsed and coarsely chopped capers 12 sea scallops, tough muscles removed 1/2 lemon
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 mla102198_0107_scallops.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
mla102198_0107_scallops.jpg
mla102198_0107_scallops.jpg
Ingredients
Ingredients
- 1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems) 1 shallot, coarsely chopped (about 2 tablespoons) 1 1/2 cups homemade or low-sodium store-bought chicken stock Sea salt or coarse salt Freshly ground pepper 1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds 3 tablespoons extra-virgin olive oil, plus more for baking sheet 1/4 cup coarsely chopped fresh flat-leaf parsley 1/4 cup snipped fresh chives 1 tablespoon rinsed and coarsely chopped capers 12 sea scallops, tough muscles removed 1/2 lemon
Directions
Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: Unrated 02/10/2013 I made this for a dinner party for 14 and it got raves reviews from everyone. It was surprisingly easy too because the cauliflower purée was already made as were the Jerusalem artichoke chips and the relish by the time everyone arrived. I just had to broil the scallops and plate everything. We served it surrounded by tiny red and purple potato halves just to add some color to the plate.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0
Add Rating & Review
32 Ratings 5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0
32 Ratings 5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0
32 Ratings 5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0
5 star values: 6 4 star values: 14 3 star values: 7 2 star values: 5 1 star values: 0
Martha Stewart Member Rating: Unrated 02/10/2013 I made this for a dinner party for 14 and it got raves reviews from everyone. It was surprisingly easy too because the cauliflower purée was already made as were the Jerusalem artichoke chips and the relish by the time everyone arrived. I just had to broil the scallops and plate everything. We served it surrounded by tiny red and purple potato halves just to add some color to the plate.Martha Stewart Member
Rating: Unrated 02/10/2013
I made this for a dinner party for 14 and it got raves reviews from everyone. It was surprisingly easy too because the cauliflower purée was already made as were the Jerusalem artichoke chips and the relish by the time everyone arrived. I just had to broil the scallops and plate everything. We served it surrounded by tiny red and purple potato halves just to add some color to the plate.
Rating: Unrated
All Reviews for Scallops with Cauliflower Puree, Parsley, and Capers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scallops with Cauliflower Puree, Parsley, and Capers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
