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.
Sautéed Scallops with Cauliflower Mouse and Corn & Jalapeño Cakes
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
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Cauliflower has never been an exciting vegetable. Its lack of color and flavor make it one boring side dish! However, by adding a few ingredients and changing the cooking method, there is hope. The inspiration for our cauliflower recipes comes from The Flavor Bible. The Barnes & Noble web site says, “Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship, this book has thousands of ingredient entries, organized alphabetically and cross-referenced, providing a treasure trove of spectacular flavor combinations. Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.”
Cauliflower Mousse
Ingredients
- 1/2 cauliflower head cored and cut into small-sized pieces
- 2 cup skim milk
- 1 clove of garlic minced
- Kosher salt and freshly ground pepper
- Dash of nutmeg
Instructions
- Place milk and cauliflower in a sauce pan. Simmer for about 20-30 minutes, until cauliflower is soft. .
- Drain off milk.
- Sauté cauliflower with garlic, nutmeg, salt and pepper for about 1 minute.
- Turn off heat.
- Using an immersion blender, add a little more skim milk and blend until smooth. Add enough milk to make mousse the consistency you desire.
Notes
This can be made in advance and reheated before use.
Roasted Cauliflower
Servings 4
Ingredients
- 1/2 cauliflower head cut in small florets
- 2 garlic cloves minced
- 2-3 Tbsp olive oil
- sea salt and freshly ground pepper
- 1/4 cup grated Asiago cheese optional
Instructions
- Preheat oven to 400°.
- Place all ingredients, except cheese, on a rimmed cookie sheet and stir.
- Put in oven and roast for about 20-30 minutes.
- Stir occasionally and make sure that cauliflower turns a nice golden color. Sprinkle with cheese.
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