Seared Scallops with Cauliflower-Corn Puree

Even though I'm not a huge seafood lover, I was really looking forward to this fun, classy, little-bit-more-gourmet-than-usual meal.  I love to get in the kitchen and make dinner when I'm really excited about a new recipe.  I decided to serve this as our Valentine's meal at home.  I love to celebrate Valentine's at a fancy restaurant...just not actually on the day because I hate the crowds.  So I usually make a nice dinner at home (like last year's Filet Oscar) and then we got out to dinner on another night.

This meal really isn't hard to put together, even though it has several different components.  This is a pretty healthy, low carbohydrate meal.  Sure it has some butter in it, but not too much.  And it was a celebratory dinner after all.  (Of course it was before our household was dairy free!)  The scallops were fantastic and I was really surprised at how good the cauliflower puree was.  So if you're looking for a fancy-schmancy, but easy-peasy, meal, look no further!

Seared Scallops with Cauliflower-Corn Puree
recipe adapted slightly from So Forking Good

Olive oil
6 thin slices pancetta, chopped
8 large scallops
1 head cauliflower
1/4 cup heavy cream
2 tablespoons butter
1/2 - 3/4 cup frozen corn kernels, defrosted completely
salt and pepper, to taste
arugula or watercress, for garnish

Heat 1 tablespoon of olive oil in a large skillet.  When hot, add pancetta.  Cook, stirring often, until pancetta is crispy and has rendered its fat.  With a slotted spoon, remove pancetta to a paper towel-lined plate.  Leave pancetta fat in the pan and set aside.

Clean scallops by rinsing in cold water.  Gently slice an X-pattern on the top of each scallop.  Season with salt and pepper.  Set aside.

Heat a pot of water to a boil.  Add cauliflower and cook until fork tender, about 8-10 minutes.  Drain and return cauliflower back to pot.  Add cream, butter and salt and pepper to taste.  Mix with a hand mixer until smooth.  Stir in corn kernels.

Meanwhile, heat the pan with the pancetta fat on medium-high heat.  If needed, add a little more olive oil until the surface of the pan is coated.  Once hot, place scallops in the pan.  Pan fry for about 2-3 minutes and then flip, browning the other side for an additional 1-2 minutes.

To serve, spoon a good helping of the cauliflower mixture on a plate.  Top with scallops.  Garnish with pancetta and arugula (or watercress).  Serve immediately.

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Pistachio Crusted Scallops

Yummy! I had this dish at The Driskill Grill a few years ago and I love to recreate it every now and then for a special occasion. I'm not sure why I only make it for special occasions since it's really pretty easy to make though. I'm not a huge seafood fan but even I love this recipe!

Pistachio Crusted Scallops - serves 2 as an appetizer

2 T butter, softened

1/4 cup pistachios, shelled and finely chopped

1 navel orange

1 T sherry vinegar

1/2 t dijon mustard

1 clove garlic, minced

3 T olive oil

salt and pepper

spring mix lettuce

2 T olive oil

4 large scallops, rinsed and dried

For the pistachio paste, in a small bowl, mix butter, pistachios and the zest of the navel orange thoroughly with your hands. Set aside.

To make the dressing, mix together the juice of the orange, vinegar, mustard, garlic, olive oil and salt and pepper to taste. Divide the spring mix lettuce between two plates and drizzle with dressing.

In a nonstick pan, heat 2 T olive oil over high heat for 1-2 minutes. Meanwhile season the scallops with salt and pepper. Sear the scallops on high heat for one minute then reduce heat to medium-high and continue cooking another 4 minutes. Flip scallops over and place about a tablespoon of the pistachio paste atop each scallop and let cook another 3 minutes. Place two scallops on top of each salad plate and serve.

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