Caramelized Scallops with Prosecco Butter and Cauliflower Grits
In this simple but elegant seafood dish, quick-cooking scallops are served atop fresh cauliflower grits with a pan sauce made of Prosecco and butter.
Ingredients
For the cauliflower grits:
- 2 Tbs. unsalted butter
- 12 oz. (375 g) cauliflower florets from one head of cauliflower, core removed
- 1/4 cup (2 fl. oz./60 ml) whole milk
- 1/4 tsp. freshly grated nutmeg
- 4 oz. (125 g) softened cream cheese, cut into cubes
- 4 oz. (125 g) sharp white cheddar cheese, shredded
- 1 Tbs. chopped chives
- Kosher salt and freshly ground pepper
For the scallops
- 1/2 lb. (8 oz./250 g) large scallops, about 8 scallops
- Kosher salt and freshly ground pepper
- 1 Tbs. unsalted butter
- 1 Tbs. canola or other neutral oil
For the pan sauce:
- 1/2 cup (4 fl. oz./125 ml) Prosecco
- 4 Tbs. (1/2 stick) (2 oz./60 g) cold butter
- 1 Tbs. lemon juice
- 1 Tbs. chopped tarragon
Directions
First, make the cauliflower grits. In a food processor, process the cauliflower florets until the cauliflower is the consistency of fine cornmeal.
In a saucepan over medium heat, melt the butter. Stir in the cauliflower and milk. Cover with a lid and cook for 8 to 10 minutes, until the cauliflower is fully cooked. Reduce the heat to low and stir in the nutmeg and cream cheese until combined. Remove from heat and fold in the shredded cheddar and chives. Season to taste with salt and pepper.
Next, prepare the scallops. Remove the tough outer muscle of each scallop and pat both sides with paper towels until completely dry. Season the tops of the scallops with salt and pepper.
In a medium nonstick fry pan over medium heat, warm the butter and oil. When the butter has melted, place the scallops, seasoned side down, in the pan. Cook undisturbed until the scallops are golden brown on one side, about 2 1/2 minutes.
Season the scallops with more salt and pepper before flipping and cooking the remaining side for an additional minute. Transfer the scallops to a plate, cover and set aside.
To make the Prosecco butter, slowly pour the Prosecco into the pan, stirring to deglaze the bottom of the pan. Cook for 3 to 5 minutes over medium heat, until the liquid has started to reduce.
Whisk in the cold butter 1 tablespoon at a time, until a sauce has formed. Finish the sauce by stirring in the lemon juice and chopped tarragon.
Serve the scallops over the cauliflower grits drizzled with the Prosecco butter. Serves 4.
Recipe courtesy of Scanpan