Servings: 4
Preparation Time: 20 minutes Start to
Start to Finish Time: 1 hour 5 minutes
Seared Scallops with Caper-Raisin Sauce: A Luxurious Dish for Any Occasion
The Perfect Blend of Elegance and Flavor
Imagine the first bite of tender scallops, seared to golden perfection, paired with a sauce that combines buttery richness, the sweetness of golden raisins, and the briny pop of capers. This dish brings sophistication to the table without being overly complicated, making it perfect for both special occasions and intimate dinners.
A Marriage of Unexpected Ingredients
What makes this dish truly memorable is its balance of flavors and textures. The nuttiness of the scallops and the smooth, creamy butter form a foundation for the bold interplay of sweet and tangy in the sauce. Sherry vinegar provides a touch of acidity that elevates the entire dish, while a whisper of nutmeg adds warmth and depth.
Presentation That Impresses
The visual appeal of this dish is almost as remarkable as its flavor. Thinly sliced cauliflower, cooked to a light golden crisp, serves as a delicate counterpart to the scallops. The contrast of the scallops’ caramelized exterior and the cauliflower’s ivory hue creates a plate that’s as beautiful as it is delicious.
Tips for Perfect Execution
Achieving the perfect sear on scallops is key to this recipe’s success. Start by patting the scallops dry and ensuring your pan is hot before adding them. A little patience will reward you with a beautifully browned crust.
The sauce, a decadent blend of butter, raisins, and capers, comes together quickly, so have your ingredients ready to go. To add a touch of freshness, garnish the finished dish with a sprinkle of minced parsley.
Serving Suggestions for a Complete Experience
Pair this dish with a dollop of creamy mashed potatoes to soak up every drop of the luscious sauce. As the sauce mingles with the rest of the plate, it enhances everything it touches, making the meal cohesive and indulgent.
The Ideal Wine Pairing
A Loire Valley Chenin Blanc is the perfect partner for this dish. Its vibrant acidity and notes of stone fruit complement the richness of the scallops and butter while balancing the sweetness of the raisins and the tang of the vinegar.
A Dish Worth Celebrating
Whether you’re hosting a dinner party or treating yourself to a gourmet night in, this recipe is a showstopper. With its impeccable balance of flavors and stunning presentation, Seared Scallops with Caper-Raisin Sauce is more than a meal—it’s an experience to savor.
Ingredients:
1/3 cup capers, drained
1/4 cup golden raisins
10 tablespoons unsalted butter, at room temperature,
DIVIDED (1 tbsp slices)
1 teaspoon sherry vinegar
salt and pepper, to taste
1/4 cup canola oil (divided)
1 head cauliflower, cut in eight 1-1/2-inch florets,
sliced lengthwise 1/4 inch thick (24 slices)
2 tablespoons parsley, minced
12 large scallops, large, HALVED crosswise
1/4 teaspoon ground nutmeg (fresh if possible)
Instructions:
SAUCE (15 minutes):
In a small saucepan, combine the capers, raisins and 3/4 cup of water. Simmer over moderately low heat until the raisins are plump, 10 to 15 minutes; DO NOT BOIL.
Transfer to a blender and puree.
With the blender on, add 6 tablespoons of the butter, 1 tablespoon at a time, until incorporated.
Add the sherry vinegar to the caper-raisin sauce and season with salt and pepper.
CAULIFLOWER (15 minutes):
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the cauliflower and cook over moderately high heat, turning, until crisp-tender, 5 minutes.
Transfer to a RIMMED plate.
Repeat with 1 tablespoon each of the butter and oil and the remaining cauliflower.
Let the skillet cool for 2 minutes.
Add 1/2 cup of water and cook over moderate heat, scraping up any browned bits, 2 minutes.
Stir in the parsley and pour the pan sauce over the cauliflower; keep warm.
SCALLOPS (15 minutes):
Season the scallops with salt and pepper.
In a non-stick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over moderately high heat and add half the scallops to the skillet. Cook, without turning, until the scallops are golden brown on the bottom, 3 minutes.
Transfer to a plate.
Repeat with the remaining 1 tablespoon each of butter and oil and the scallops.
Re-warm the caper-raisin sauce.
Spoon the raisin sauce onto 4 plates. Top with the scallops, browned side up. Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg.
Serve at once (SEE TIPS).
This is an elegant and decadent scallop dish. The presentation of the scallops and cauliflower is impressive and somewhat unexpected. But, the brown scallops marry well with the sauce. The sauce is buttery and sweet with a hint of tartness from the vinegar.
TIP: When serving, keep in mind that there is sauce that will infiltrate other foods on the plate. Consider serving with a dollop of well-formed mashed potatoes.
SERVING SUGGESTION: Serve best with mashed potatoes that will soak up the sauce.
WINE PAIRING SUGGESTION: Loire Valley Chenin Blanc.