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Sean McBride
February 21, 2018 | Cooking With Crosby Roamann | Sean McBride

Seared Sea Scallops

We’ve fallen in love with this recipe we picked up a from a fellow winemaker. It’s a wonderful appetizer to cheer up a Saturday night dinner at home; it’s not hard to make, and it makes you look legit!

Enjoy it with our 2015 Chardonnay, Carneros, Napa Valley  Price: $34.00  

Seared Sea Scallops in a bed of Sautéed Leeks and Cauliflower Puree


Cauliflower puree (separate recipe below)
4 leeks, thinly sliced (3-4mm)
9-12 medium sea scallops, patted dry, season with salt
1 oz. domestic farm raised sturgeon caviar
sea salt and pepper to taste
olive oil and butter for sautee


Prepare the cauliflower puree from instructions. Plate in shallow bowl in wide circle.
Thinly slice the leeks and sauté in butter and oil till just crunchy; remove to top cauliflower puree.
Add more butter to pan and sear scallops 1-2 minutes per side. Place 3-4 scallops per plate on top of leeks.
One teaspoon caviar in the middle of the scallops

Cauliflower Puree


1 head cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup chicken stock (or water)
2-3 tablespoons heavy cream
2-3 tablespoon unsalted butter, room temperature
Salt and pepper to taste


Combine cauliflower and chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until cauliflower is very tender, about 5 minutes. There should only be a very small amount of liquid remaining.
Add the butter, and, using a manual food processor (you can find one here), process until smooth, adding the heavy cream slowly as you go. Season with salt and pepper. Serve hot.


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