Poached Sea Scallops, Cauliflower Puree and White Asparagus with White Balsamic Emulsion

  • 20 medium sea scallops
  • 1 head cauliflower
  • 1 pound white asparagus
  • 2 cups heavy cream
  • Pinch salt
  • ¼ cup + 1 teaspoon white balsamic vinegar
  • ¾ cup + 1 tablespoon olive oil
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • Salt and pepper to taste
  • 3 quarts fish stock
  • 1 cup dry white wine
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 lemon, cut in half
  • Pinch salt

Poached Scallops

Combine all ingredients for poaching liquid in a large pot and bring to a boil. Reduce heat to a low boil and let cook for 5-10 minutes or until flavor develops. Gently drop scallops into liquid and let cook for 1-2 minutes to desired temperature.


Clean cauliflower and cut into similarly sized pieces. Add cauliflower, cream and salt to a large saucepot. Heat on high until cream comes to a boil, then reduce heat to low-medium and cook until cauliflower is tender. Remove cauliflower from pot. Pour the cooking cream through a strainer into a bowl; reserve cream. Place cauliflower in blender with ½ cup reserved cooking cream; blend until mixture is smooth and silky. Blend in 1 teaspoon of white balsamic vinegar. Adjust seasonings.

White Balsamic Emulsion

Combine ¼ cup white balsamic vinegar, honey and Dijon mustard in blender. Turn blender to medium. Remove cover and slowly add ¾ cup olive oil, blending until emulsified.

White Asparagus

Peel asparagus and blanch in boiling water. Let cool in ice water. Slice asparagus on a
bias and warm in a sauté pan with 1 tablespoon olive oil.


Divide puree onto four plates. Top each plate with five scallops and one quarter of the asparagus. Dress with emulsion. Serves 4.

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