Seared Dayboat Scallops

Chef Shane McAnelly prepares seared dayboat scallops served over cauliflower puree, pickled golden raisins and topped with vanilla bean oil, paired with the 2016 Chalk Hill Estate Chardonnay.


Servings: 2
Cook Time: 25 minutes
Pair With: 2016 Chalk Hill Estate Chardonnay
Cusine: Californian
Recipe Courtesy of: Shane McAnelly

Ingredients

Seared Dayboat Scallops:

1 pound Dayboat scallops, “foot” removed

1 cup cauliflower puree, recipe below

1 tablespoon pickled raisins, recipe below

1 teaspoon vanilla bean oil, recipe below

1 tablespoon almonds, toasted and rough chopped

1 teaspoon chives, minced

Salt to taste

Grapeseed oil, for cooking

 

Creamed Cauliflower Puree:

1 head cauliflower, cut into florettes

¾ cup heavy cream

¾ cup milk

salt to taste

 

Pickled Golden Raisins:

1 cup golden raisins

1 cup white wine vinegar

1 pinch saffron

 

Vanilla Bean Oil:

1 vanilla bean, split and seeds scraped

1 cup grapeseed oil (any neutral oil, such as canola, will work)

Directions

For the Scallops:

Place a saute pan over medium-high heat until very hot.  Add grapeseed oil and half of the scallops and turn them so that one of the flat sides is down.  Maintain medium high heat until the scallops turn a deep golden brown color.  Once they have the desired color flip the scallops.  Count to 3 and then remove scallops to a clean plate.  Repeat with remaining scallops. 

To plate:

On 2 plates, place half of the hot cauliflower puree in the center and smooth in to a small round pad.  Divide raisins on top of the puree.  Place half of the scallops on each plate.  Top with chopped chives, toasted almonds and a drizzle of the vanilla bean oil.  Enjoy with Chalk Hill Estate Chardonnay.

 

For the Cauliflower Puree:

Put all ingredients in a pot and place over medium heat.  Cook until cauliflower is tender, about 20 minutes.  Drain cauliflower, reserving cooking liquid.  Place cauliflower and 1 c of liquid into blender.  Blend on high until very silky smooth.  If mixture seems too thick, add more cooking liquid, ¼ cup at a time until desired thickness is reached. 

 

For the Pickled Golden Raisins:

Place all ingredients in a pot and place over medium.  When vinegar comes to a boil, remove from heat and cover.  Raisins will be ready when they appear plump and juicy.

 

Vanilla Bean Oil:

Scrape vanilla bean and place seeds and bean pod in a pot and cover with oil.  Place over very low heat and bring oil up to around 100 degrees, until warm to the touch.  Remove from heat and let steep.   Remove bean pod.

 

 

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