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Delicate Scallops on Saffron Cauliflower Purée with Lemon-Butter Sauce - photo 1
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Delicate Scallops on Saffron Cauliflower Purée with Lemon-Butter Sauce

Pikantne Przystawki Fish dishes Dishes for Special Occasions 45 min Medium 11 wyświetleń ~45.07 PLN - (0)
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Description

This dish is the epitome of elegance and lightness, perfect for a moment when you don't have a big appetite but crave something absolutely exceptional. Imagine perfectly seared, sweet, and juicy scallops resting on a velvety, creamy cauliflower purée, whose deep, earthy flavor is enhanced by a luxurious hint of saffron. The whole dish is bathed in a light, clear butter sauce with a refreshing, lemony note that perfectly balances the richness of the flavors. The presentation is stunning – golden scallops contrast with the intensely yellow purée and the green of fresh herbs. It is a proposal that stimulates the senses and proves that a small portion can deliver maximum culinary pleasure. Perfect as an exquisite appetizer for a special occasion or a light, satisfying dinner.

Składniki (11)

Servings:
2
  • Scallops (Saint Jacques shellfish) 6 szt.
  • Cauliflower 400 g
  • Masło klarowane 4 łyżki
  • Milk 3.2% 100 ml
  • Lemon 0.4 szt.
  • Garlic 1 ząbek
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Saffron threads 0.2 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Wytrawne białe wino 50 ml
  • Fresh dill or parsley leaves 5 g
💰 Szacowany koszt dania: ~45.07 PLN (22.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Saffron Cauliflower Purée

1

Start by preparing the cauliflower. Cut off the green leaves and the tough core. Divide the head into smaller florets, trying to keep them similar in size - this will ensure they cook evenly. Rinse them thoroughly under cold running water.

Ingredients: Cauliflower
Use a sharp chef's knife. You can leave a few very small, raw florets for decoration to add crunch to the dish.
2

Place the cauliflower florets in a medium-sized pot. Cover them with cold water just halfway up the cauliflower and add a generous pinch of salt. Cover the pot and cook over medium heat for about 12-15 minutes. The cauliflower is ready when a fork goes in without any resistance. Drain it very thoroughly in a colander.

Ingredients: Cauliflower, Sea salt
Do not cook the cauliflower in too much water, as it will become watery. Draining it thoroughly is key to achieving a thick, creamy purée. Alternatively, you can steam the cauliflower, which will preserve its flavor even better.
3

In a small saucepan, heat the milk, but do not bring it to a boil – it should be hot, but not boiling. Remove from heat, add the saffron threads, and let it sit for 5-10 minutes. You will see how the milk takes on a beautiful, intense yellow color, and the saffron releases its aroma. This is a key step to extract the full flavor and color from the spice.

Ingredients: Milk 3.2%, Saffron threads
Be careful not to burn the milk. Heat it over low heat. This process is called 'blooming' the spice and is essential for the saffron to release its properties.
4

Transfer the cooked and drained cauliflower to a blender jar or a tall container. Pour in the saffron milk. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety consistency without any lumps. Season to taste with salt and freshly ground pepper. Cover and set aside in a warm place.

Ingredients: Cauliflower, Milk 3.2%, Saffron threads, Sea salt, Pieprz czarny świeżo mielony
The best option is a high-power jug blender. If you are using a hand blender (immersion blender), make sure the container is narrow and tall, which will make blending easier. If the purée is too thick, add a little more warm milk. If it is too thin, simmer it for a while in a pot over low heat.

Lemon-Butter Sauce

5

In a small pan, melt half of the butter (about 30g) over medium heat. Peel and finely chop the garlic or press it through a garlic press. Add it to the heated butter and sauté for about 30-45 seconds, stirring constantly, until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Masło klarowane, Garlic
Use a small frying pan or saucepan with a light bottom to better control the color of the garlic. It should only lightly sauté, not brown.
6

If you are using wine, pour it into the pan. Increase the heat and cook for 1-2 minutes until the alcohol evaporates and the liquid reduces by half. Then add freshly squeezed lemon juice. Reduce the heat to low and add the remaining butter, cut into small cubes. Whisk vigorously until the butter melts and a smooth emulsion forms. Remove from heat and season with a pinch of salt and pepper.

Ingredients: Wytrawne białe wino, Lemon, Masło klarowane, Sea salt, Pieprz czarny świeżo mielony
Adding cold butter to warm liquid and stirring vigorously is a technique for creating an emulsion (known as mounting with butter), which makes the sauce smooth and stable. Do not bring the sauce to a boil after adding the butter, as it may separate.

Preparation of Scallops and Serving

7

Prepare the scallops. If they have a small, tough muscle on the side, remove it with your fingers – it becomes tough and rubbery when cooked. Rinse the scallops under cold water and dry them VERY THOROUGHLY with paper towels. This is the most important step – a dry surface ensures a beautiful, golden crust when frying.

Ingredients: Scallops (Saint Jacques shellfish)
Do not skip drying! Moist scallops will steam instead of frying and won't achieve a crispy surface. You can dry them and place them in the refrigerator for 10 minutes uncovered to allow the surface to dry even more.
8

Heat a large skillet (preferably stainless steel or cast iron) over high heat until very hot. Add a tablespoon of clarified butter. Just before placing the scallops in the skillet, season them with salt and pepper on both sides. Arrange them in the hot skillet, leaving space between each. Sear without moving for 1.5-2 minutes on one side, until a deep golden-brown crust forms. Flip them and sear for another 1-1.5 minutes on the other side. The meat in the center should remain slightly translucent.

Ingredients: Scallops (Saint Jacques shellfish), Masło klarowane, Sea salt, Pieprz czarny świeżo mielony
Do not overcrowd the pan – fry in batches if necessary. Too low a temperature or too many scallops at once will lower the pan's temperature and the scallops will release water. The frying time depends on the size of the scallops. Be careful not to overcook them, as they will become rubbery.
9

Serve the dish immediately. Place a large spoonful of warm cauliflower purée in the center of each plate. Using the back of a spoon, create an artistic indentation or swipe in the purée. Arrange 3 sautéed scallops on top. Drizzle gently with lemon-butter sauce. If using, sprinkle the dish with freshly chopped dill or parsley. Serve right away while the scallops are hot and juicy.

Ingredients: Fresh dill or parsley leaves
It's best to use wide, flat plates or deep pasta bowls to beautifully showcase the composition. Warm the plates before serving to keep the dish at temperature for longer.

Fun Fact

💡

The scallop shell, known as the shell of St. James, has been a symbol of pilgrims traveling to Santiago de Compostela in Spain since the Middle Ages. Pilgrims wore it as proof of their journey.

Best for

Elegancka przystawka Romantyczna kolacja Lekki posiłek Specjalna okazja

Tips

🍽️ Serving

Serve the dish immediately after preparation to ensure the scallops are perfectly juicy. It pairs wonderfully with a glass of chilled, dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chablis, whose acidity will enhance the flavor of the seafood and balance the buttery sauce.

🥡 Storage

This dish is intended for immediate consumption and is not suitable for storage. Reheated scallops become tough and rubbery. Cauliflower purée can be prepared in advance and stored in the refrigerator for up to 2 days, and before serving, it can be warmed up with a little milk.

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