Spice it Up: Seared scallops with ginger cauliflower puree
Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the valley. Her recipes appear every first Friday in Scene.
She can be reached at firstname.lastname@example.org or 970-948-4096.
3 tablespoons minced ginger
1 head cauliflower roughly chopped
2 garlic cloves, minced
½ yellow onion, finely chopped
3 cups vegetable stock
¼ cup jalapeno, finely chopped
¼ cup shallots, finely chopped
1 tbsp cumin
In a pot, add a touch of olive oil to coat the bottom. Then place all ingredients except for stock and roast over medium high heat for about 10 minutes. Add vegetable stock and allow to cook over medium heat for about 20-25 minutes.
Puree in blender.
Season scallops with salt and pepper- and pan sear over high heat to medium rare.
Place puree on plate and top with seared scallops.
Toss watercress, jalapeno, shallots, lime and cumin together and place on top of scallops
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