WE ARE OFF THIS WEEK. WE WILL NOT HAVE SCALLOPS AT EITHER MARKETS ON THURS (8/18) OR SAT (8/20).

Mediterranean Scallops with Mashed Cauliflower


By: Chef Michele Grillo

Mashed Cauliflower Ingredients:

  • 1 cauliflower cut into florets
  • 3 tbsp butter
  • 3 tbsp sour cream or cream cheese
  • 1/3 cup grated cheese, parmesan or Romano
  • Pinch of nutmeg

Mashed Cauliflower Preparation:

1. Bring a large pot or large skillet with enough water to steam and boil the cauliflower florets
2. Cook about 10 minutes until fork tender and drain
3. Put cauliflower back in pot without water and let stand for a few minutes to get excess moisture out
4. Add butter and sour cream and cheese and mash with a potato masher, or mixer
5. Taste for seasoning and add a pinch of nutmeg and salt and pepper

 

Mediterranean Scallops Ingredients:

  • 1 or 2 lbs of sea scallops
  • 1/4 cup dry white wine
  • 3 tbsp butter
  • 1 tsp paprika
  • 1 tsp tarragon
  • 1 cup heavy cream
  • 1 tomato diced
  • 2 cloves of garlic, minced
  • 2 cups fresh baby spinach
  • Salt and peper to taste
  • Lemon wedges
  • Grated cheese (optional when serving)

Mediterranean Scallops Preparation:

1. In a large skillet or pan, heat butter over high heat and add the scallops and sprinkle with a little of the paprika
2. Cook for about 4-5 minutes until golden color on both sides of scallops
3. Remove and set aside Add garlic and sweat for about one minute
4. Add 1⁄4 cup dry white wine, turn up heat and let boil off
5. Add heavy cream, tomatoes, tarragon and bring to a simmer
6. Add spinach and let wilt
7. Return scallops to skillet and coat with sauce, season with salt and pepper to taste

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