Seared Scallops with Cauliflower...Seared Scallops with Cauliflower Silk and Cranberry Salsa Macha

Succulent U10 scallops served over a smoky, velvet cauliflower purée, finished with a bright and nutty cranberry-infused salsa macha.

Ingredients

Cooking Instructions

1. 01

   Steam the cauliflower florets until very tender. Transfer to a high-speed blender with heavy cream and 2 tbsp butter. Blitz until a perfectly smooth 'silk' consistency is achieved. Season with smoked sea salt and pass through a fine-mesh chinois for a professional finish.

2. 02

   Prepare the Salsa Macha: In a small saucepan, heat 3/4 cup grapeseed oil with sliced garlic until golden and fragrant. Add torn pieces of ancho and guajillo chiles, frying for 30-45 seconds until the oil turns deep red. Do not burn the chiles.

3. 03

   Pulse the chile-oil mixture in a food processor until coarsely textured. Transfer to a bowl and fold in the chopped dried cranberries and toasted pepitas. Set aside to infuse at room temperature.

4. 04

   Pat the scallops extremely dry with paper towels—this is crucial for the Maillard reaction. Season only the top side with a pinch of fine salt just before cooking.

5. 05

   Heat a heavy-bottomed stainless steel pan over high heat with the remaining grapeseed oil. When the oil just begins to smoke, add scallops seasoned-side down. Sear undisturbed for 2 minutes until a deep, even golden-brown crust forms.

6. 06

   Flip the scallops, add the remaining 2 tbsp butter to the pan, and baste the scallops with a spoon for 30 seconds. Remove from the pan immediately to a warm resting plate.

7. 07

   To plate: Spoon a generous circle of cauliflower silk onto the center of four warm plates. Place three scallops atop the purée. Drizzle the cranberry salsa macha elegantly around the scallops and garnish with micro-cilantro.