Western Living Magazine
Great Spaces: This South Surrey Steakhouse Design Is Well Done
This West Vancouver Home Feels Like a Luxury Yacht in the Sun
Home Tour: This West Van Home Mixes Midcentury Warmth with Modern Minimalism
Recipe: Espresso Coffee Cake
Recipe: Spiced Carrot and Walnut Cake
Recipe: Macadamia Feta and Herb Scones (or Biscuits)
Staycation on the Sunshine Coast
Your 2023/2024 Ultimate Local Winter Getaway Guide
Local Winter Getaway Guide 2023/2024: Top 5 Dining Spots on the Sunshine Coast
King Living Black Friday Clearance Sale
Top 7 Best Mattresses in Canada
Trending: 13 Home Decor Items to Transform Your Space this Autumn
Announcing the Finalists for the Inaugural WL Design 25 Awards
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
Looking to cook up a something special? This scallop recipe from Honey Salt's new cookbook is going to be your new go-to wow-'em dish.
We’re all about effortless entertaining and mastering the chef’s hacks that make throwing together a dinner party a delight and not a hassle. But sometimes an occasion comes along—an anniversary, a birthday, a stellar deal at the fish market—that makes you want to put in a little extra work in the kitchen. This recipe from Chef Elizabeth Blau’s new cookbook, Honey Salt: A Culinary Scrapbook features a daunting list of ingredients and steps, sure (two kinds of cauliflower?!) but the technique is straightforward and the result is something pretty special…caramelized truffled scallops on a bed of creamy cauliflower purée, a dish worthy of your time and attention.
18 sea scallops
Salt and pepper
2 tbsp butter
2 tbsp olive oil
2 tbsp bulls blood micro greens
1 tbsp truffle oil
6 parsley leaves/pouches
½ lb cauliflower florets
1 cup water
¼ tsp salt
1 sprig thyme
2 tbsp crème fraîche
1/8 vanilla bean pod
1/8 vanilla bean
Salt and pepper to taste
½ (about 2 cups) medium cauliflower, cut into bite-size pieces
¾ cup canola oil1 bunch kale, shredded, retain stems
90 g parmesan cheese, grated
90 g pine nuts
1½ tbsp salt and black pepper
¼ cup shallots, chopped
½ clove garlic, chopped
½ tsp olive oil
¼ cup white wine, dry
½ sprig thyme
1 cup chicken stock
½ cup heavy cream
3 tbsp or to taste canned truffle peelings
Prepare the truffle sauce; heat the oil in a saucepan over medium heat. Add the shallots and garlic, and cook until the shallots are soft. Deglaze the pan with white wine and cook until all wine is absorbed.
Add the chicken stock and thyme; continue cooking until the mixture is reduced in half. Add the cream and continue to further reduce until the mixture is a sauce like consistency. Strain the sauce through a fine mesh sieve into a clean saucepan and add drained truffle peelings. Taste and adjust seasoning if necessary with salt and pepper, to taste.
Prepare the cauliflower purée; add the water, cauliflower, sprig of thyme, salt, and the scraped vanilla bean and pod into a small saucepan. Cover and simmer until the cauliflower is soft, about 10 minutes. Remove the vanilla bean and the sprig of thyme and discard. Transfer the mixture to a food processor bowl and add the crème fraîche, purée until smooth. Adjust the seasoning with salt and pepper, to taste.
Preheat the oven to 400F°. Heat the butter and oil together in an oven safe sauté pan over medium heat. When the oil is hot, add the scallops to the pan, do not overcrowd or they will steam instead of searing. If necessary, sautée scallops in two separate pans. Brown scallops on one side; flip and transfer the pan to the oven. Roast the scallops until they turn golden brown but are still firm to the touch, about 6 minutes.
Prepare roasted cauliflower: heat olive oil in a large heavy bottomed saucepan over high heat. Cook the cauliflower until soft and caramelized.
Add the kale stems and cook until soft. In a large bowl toss together the caramelized cauliflower, shredded kale, and blanched chopped kale stems.
Transfer to warm serving bowl and garnish with shredded parmesan and toasted pine nuts.
Spoon a line of ½ cup of cauliflower purée down the centre of each individual warm serving plates. Top the purée with the sautéed scallops. Spoon the roasted cauliflower over the top of each scallop and drizzle with the truffle sauce.
Are you over 18 years of age?