Sea Scallop, Caramelized Cauliflower,
Caper Raisin Emulsion

By Executive Chef Jean George Vongerichten
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 their equators)
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.

Meanwhile, 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.

Place 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.


Other Great Chef Recipes:

Asparagus with Morels

Black Sea Bass Crusted with Spices, Sweet and Sour Broth

Egg Caviar with Vodka Cream

Lamb Saddle Dusted with Spices, Cucumber Mint Relish

Pavlova Warm, Soft Chocolate Cake

Petit Beurre with Fresh Raspberries and Coconut Cream

Sea Scallop - Caramelized Cauliflower -Caper Raisin Emulsion

Slow Baked Salmon with Truffled Mashed Potatoes

Squab Onion Compote

Sweet Pea Soup, Vegetable and Croutons

Other Great Related Links:
Robert Mondavi Winery presents Jean Georges

Executive Chef Jean George Vongerichten Bio

Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |