Rosie’s Recipes: Colorful meals compliment springtime colors

By on April 15, 2018

When springtime rolls around, I look for light, colorful meals.  These seared scallops served with a cauliflower purée and a bright vegetable medley fit the bill perfectly.

Cauliflower Purée
Simmer cauliflower florets in lightly salted vegetable broth until tender.
I poured a little of the broth out, saving it for another use, then used an immersion blender to purée the cauliflower.

Add more of the vegetable broth back in as needed, puréeing until you get the consistency you like.  I like mine similar to smooth mashed potatoes.

Season with unsalted butter, kosher salt, and freshly ground pepper.  Sprinkle fresh thyme leaves over top.  Cover and keep warm.

Vegetable Mélange
A few tablespoons unsalted butter
Bell peppers (I use a combination of colors for the pretty.)
Canned corn, drained
A few pinches of sugar
Smoked sea salt
Freshly ground pepper
Chopped cilantro

Blacken the pepper over a flame or under broiler, then submerge in ice water. Peel off blackened skin and chop pepper.

Chop onion. Slice jalapeño, removing ribs and seeds. Peel, seed, juice, and chop tomato.

Melt butter in skillet over medium heat and add onion, pepper, tomato, jalapeño, and corn.  Sprinkle in a pinch or two of sugar and toss the vegetables.

Cook a few minutes until onion is tender and everything is heated through.

Season with smoked sea salt, freshly ground pepper, and chopped cilantro.  You can use regular salt, but I like the flavor the smoked salt imparts.

Look for the tough, rubbery foot on the side of the scallop and remove it. You can peel it off with your fingers or cut it off with a knife. Discard it or give it to your cat for a special treat.

Rinse off scallops and pat dry with paper towels.  Lightly season with freshly ground pepper. I don’t bother with salt.  The scallops have been living in the ocean.  They’re naturally salty already.

Heat a tablespoon each unsalted butter and peanut oil in a skillet over high heat.  Add scallops, one at a time, and cook until lightly browned.  About a minute on each side.  Remove scallops from pan.

Remove pan from heat, pour a splash of sherry in the pan, and return to heat, tilting the pan to ignite.

Scrape up the goody bits.  That’s where the flavor is. Add a little more butter for enrichment.

Plate scallops and juices on top of cauliflower purée and serve with vegetable medley.

Sprinkle with fresh thyme, extra ground pepper, and some lemon zest for good measure.


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