Scallop, Caramelized Cauliflower,
Caper Raisin Emulsion
By Executive Chef Jean
Jo Jo and Vong, Manhattan, NY
1/3 cup Capers (drained of most but not all of their liquid)
1/3 cup Raisins
5 oz. Water
Salt and Freshly Ground Black Pepper
12 Cauliflower Florets
8 tbls. Butter
4 tbls. Canola Oil
2 tbls. Parsley Leaves (minced)
12 large Sea Scalloops (at least 1 lb., cut in half through
1/4 tspn. Nutmeg (freshly grated, plus a little more)
1 tbls. Sherry Vinegar
In Combine the capers, raisins, 4 tbls. butter and water
in a small saucepan and simmer gently until the raisins
are plump, about 10 minutes. Let the mixture cool for
a couple of minutes, then emulsify it in a blender. Return
it to the saucepan.
use a sharp knife or mandoline to cut the cauliflower
florets into _ - inch thick slices; you will need a total
of 24 slices. Place 1 tbls. each of butter and oil in
a large skillet and saute the cauliflower over medium
- high heat. Season it with salt and pepper as it cooks.
Add water if needed to facilitate cooking. Cauliflower
should be brown and crisp.
1 tbls. each of butter and oil in another large skillet
and turn the heat to medium-high. When the butter foams,
add the scallops from the pan and as they finish, season
them with salt and pepper, and keep them warm in the oven.
Reheat the sauce, then add the nutmeg, vinegar, pepper
and salt if needed. Taste and adjust the seasoning. Sprinkle
cauliflower with parsley. Spoon a little of the sauce
onto each of 4 plates. Place 6 scallop pieces, browned
side up, on each plate, and top each with a piece of cauliflower.
Finish with a tiny grating of nutmeg.