Ingredients for Caramelized Cauliflower:
1 quarter head of cauliflower, separated into florets
1 teaspoon butter
1 teaspoon water
salt and pepper
Directions for Caramelized Cauliflower:
1. Heat a sauté pan over medium high heat.
2. Add butter and water and heat.
3. Add cauliflower to pan and sweat, without browning, until soft.
4. Season with salt and pepper and place in blender.
5. Puree on high speed until your cauliflower reaches a puree stage.
6. Season to taste and set aside in a warm place.
Ingredients for Cauliflower Florets:
1 quarter head of cauliflower, separated into florets
2 teaspoons grapeseed oil
salt and pepper
Directions for Cauliflower Florets:
1. Heat a sauté pan over medium high heat.
2. Add grapeseed oil and heat.
3. Add cauliflower to pan and caramelize, cooking to soft.
4. Season to taste and set aside in a warm place.
Ingredients for Pickled Chioggia Beets:
½ pound beets
1 tablespoons sugar
1 tablespoon salt
a touch of cayenne
½ cup water
3/4 cup red wine vinegar
Directions for Pickled Chioggia Beets:
1. Bring a large pot of salted water to the boil.
2. Add beets and parcook until al dente. It is very important not to overcook these beets.
3. Let cool and slip beets out of the skins.
4. Slice horizontally so the pattern of the beets is showcased.
5. Pickled shallot pickles.
6. Combine sugar, salt, cayenne, water and red wine vinegar. 7. Bring to boil and pour over beets
8. Store in refrigerator for use in five days, or can in the usual manner.
Ingredients for Honshimejis:
4 honsimenjis mushrooms (can substitute cremini mushrooms), cut in half
1 teaspoon grapeseed oil
Directions for Honshimejis:
1. At the last minute, just before serving, heat the grapeseed oil in a medium-hot pan.
2. Add mushrooms, season with salt and pepper and cook for approximately two minutes
Ingredients for Hazelnut Vinaigrette:
½ shallot, minced
1 sprig thyme, leaves removed and chopped
½ tablespoon sherry vinegar
salt and pepper
hazelnut oil to taste
Directions for Hazelnut Vinaigrette:
1. Place shallot, thyme, sherry vinegar and a bit of salt and pepper in a small bowl.
2. Begin whisking ingredients. While whisking, start drizzling in oil, tasting along the way.
3. Season again to taste.
Ingredients for preparing scallops and plate:
1 tablespoon grapeseed oil
8 scallops, preferably u10 dry-pack Maine diver scallops
1 teaspoon hazelnut oil
2 tablespoons butter
1 tablespoon hazelnuts, toasted in a dry sauté pan and crushed
2 tablespoons microgreens
Directions for preparing scallops and plate:
1. Sear scallops on one side in grapeseed oil. Turn scallops and, if they are large scallops, place in the oven and cook until medium rare. If they are small, simply turn scallops as they will have cooked to medium rare.
2. When the scallops are medium rare, with the heat off, add hazelnut oil and butter to pan and baste scallops with butter.
3. Place puree on plate.
4. Place cauliflower florets over puree.
5. Slice scallops in half horizontally and shingle over cauliflower.
6. Place beats on top.
7. Toss microgreens with a bit of the vinaigrette and place on top.
8. Sprinkle a bit of the vinaigrette over each plate and then sprinkle hazelnuts around.
9. Serve.
*Do not salt water.
