Grilled Scallops, Golden Raisin Relish and Cauliflower

Grilled Scallops, Golden Raisin Relish and Cauliflower

Prep Time

30 minutes

Cook Time

30 minutes

Serves

4 people
Nobilo Paired Grilled Scallops

“This dish has a few layers of flavors which embody summer for me. Grilled scallops have that char/smoky taste you MUST HAVE during summer— meaning get outside and grill! If you want to avoid mosquitos, they can also be pan-roasted. There is Nobilo Icon Sauvignon Blanc used in the golden raisin relish, and it pairs perfectly with the sweet and acidic notes of the relish when enjoyed by the glass. The relish has depth, heat, and sweetness. It’s an excellent condiment to keep in your fridge. If stored correctly, it can last for months and goes great with many other proteins, including pork. The cauliflower brings in that earthy tone. Preparation is simple; the plating is elegant but homely.”
– Chef Matt Lambert

See Wine Parings by Nobilo

Chef ’s Tip: The scallops should come cleaned from the fish market, but they may still have a small muscle that is of a whiter color attached—it’s very chewy and should be discarded. Simply peel it off (should be very easy) and you are ready to go.

Ingredients

  • INGREDIENTS FOR THE SCALLOPS
  • 10-20 Dry sea scallops
  • INGREDIENTS FOR THE CAULIFLOWER PUREE
  • 2 Finely chopped cauliflowers
  • 1 Large white onion, thinly sliced
  • 4 Cloves thinly sliced garlic
  • 1 Stick of butter
  • ½ Cup cream
  • ½ Tbsp tahini
  • Lime juice to taste
  • Salt to taste
  • INGREDIENTS FOR GARNISH
  • Fennel fronds
  • Dill
  • Celery leaves
  • Watercress
  • Roasted pistachios
  • Olive oil
  • INGREDIENTS FOR THE GOLDEN RAISIN RELISH
  • Zest of 3 lemons
  • 2 tablespoons finely diced jalapeños
  • 4 tablespoons very finely diced ginger
  • 4 tablespoons very finely diced
  • lemongrass
  • 4 tablespoons very finely diced (powdered) rosemary
  • ½ Cup finely diced shallots
  • 3½ Cups finely diced red chili
  • 4 Cups golden raisins
  • 1 Cup cider vinegar
  • 1 Cup Chardonnay vinegar
  • ½ Cup sugar
  • 1 Cup Nobilo 2012 Icon Sauvignon Blanc

Preparation

  • 1 FOR THE SCALLOPS
  • 2 Get grill to a medium to high heat.
  • 3 Oil and season the scallops. They will take about 4 minutes to cook. You are trying to get cross marks so try to move the scallop twice on each side.
  • 4 FOR THE GOLDEN RAISIN RELISH
  • 5 Sweat the aromatics (lemon, chili, ginger, lemongrass, and rosemary) in a very small amount of oil.
  • 6 Deglaze with Nobilo Icon Sauvignon Blanc and reduce by half.
  • 7 Add sugar and both vinegars.
  • 8 Cook until the sugar is dissolved. Please do not color at all.
  • 9 Add raisins and bring to boil and hold at boil for 5 minutes without stirring.
  • 10 Purée ½ the relish and add it to the un-puréed mix. To be clear, that’s 50% pureed and 50% not puréed, with both mixed together.
  • 11 Store in pint containers.
  • 12 FOR THE CAULIFLOWER PURÉE
  • 13 On a very low heat, sweat onions and garlic in butter until translucent.
  • 14 Add cauliflower and cook until cauliflower is soft (approximately 40-60 minutes, depending upon the degree of heat). It is imperative there is no color during the whole cooking process.
  • 15 Add cream and reduce by ¼.
  • 16 When cooked, strain cream and remove all extra cream.
  • 17 Then in a blender, purée until silky smooth.
  • 18 Add salt, tahini and lime juice. The lime juice is just for balance and should not be a predominate flavor.
  • 19 FOR PLATING AND THE GARNISH
  • 20 As you can see from the accompanying photo, when I plate this dish I make a circle, using two
  • 21 scallops, two “dollops” of purée and two small rounds of relish.
  • 22 Clean the herbs and place over the finished dish. You can use any herbs, especially during summer when they are at their best! I suggest these herbs as their flavor profiles best lend themselves to this dish.
  • 23 Finish with a good olive oil.

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