Sautéed Scallops with Cauliflower Mousse and Corn & Jalapeño Cakes

Here’s a meal idea that is unique, healthy, tasty, and, of course, simple!  Originally found in Food & Wine magazine, we changed the recipes to make them healthier and with a lighter taste.

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Sautéed Scallops with Cauliflower Mouse and Corn & Jalapeño Cakes

Course: Main Course

Cuisine: American, Mexican

Servings: 4

Ingredients

Corn & Jalapeño Cakes

• 3/4 cup flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 jalapeño pepper minced
• 3/4 cup low-fat milk
• 2 eggs separated
• 1 Tbsp melted unsalted butter
• 1 cup freshly shucked corn kernels
• 1 tsp unsalted butter
• 2 Tbsp olive oil

Scallops

• 1 ½ pounds jumbo sea scallops about 24
• 1 Tbsp olive oil
• 1 tsp unsalted butter

Plate Ingredients

• Cauliflower Mousse  see notes
• Roasted Cauliflower  see notes
• Marcona Almonds
• Spring Mix of lettuce
• Walnut Oil
• Balsamic Glaze

Instructions

Corn & Jalapeño Cakes

• Warm your oven - about 200°.              
• Mix together the flour, baking powder, and 1/2 teaspoon of salt.
• In a separate bowl, mix the milk, jalapeno, egg yolks and melted butter.
• Stir in the dry ingredients and the corn.
• Beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
• In a large skillet, melt the olive oil and butter.  When hot, add 2 Tbsp of batter, per cake, into the skillet.
  
• Turn the cakes once they are brown.  Do this in batches until all cakes are cooked.  You may need to add more olive oil to the skillet.
•  Once  cooked, place in the oven to keep warm.

Scallops

• To make sure you have the best tasting scallops, mix together 4 cups of water and 2 T. kosher salt. Add scallops and let them brine for 10 minutes. Then drain off water and salt and patt them dry with a paper towel. (This can be done several hours in advance).
• Heat olive oil and butter over high heat in the same skillet you used for the cakes.
• Season the scallops with kosher salt and freshly ground pepper.
• Add the scallops to the skillet and cook for about 2-3 minutes a side until the scallops turn a nice brown color.
  

Plating

• Place a small handful of greens on each plate.
• Salt and pepper the lettuce then top with a small amount of walnut oil and balsamic glaze.
• Place 2 corn cakes on each plate.
• Put 1-2 Tbsp of cauliflower mousse on the plate.
• Top with roasted cauliflower and almonds.
• Add the scallops to the plate and serve.

Notes

Recipes for plating :

Cauliflower Mouse & Roasted Cauliflower