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
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.
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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