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.

INGREDIENTS

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

Cauliflower Purée

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

Roast Cauliflower

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

Truffled Sauce

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

Salt and pepper to taste

PREPARATION

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.

TO PLATE

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.

 

From Honey Salt: A Culinary Scrapbook by Honey Salt founders, Elizabeth Blau and Kim Canteenwalla