ok sense i am a seafood expert and restaurant owner and C.E.C,,this is a bit nu- complex for me,,it needs something,,like Sun-dried Tomatoes..or some Fire roasted Bell Peppers,,the dry scallops,,are a great choice,,,,Chef D
This came out really well, though it took a lot longer for the cauliflower to cook than I was expecting. The "sauce" ends up being a coating for the cauliflower with caramelized shallot throughout the dish. My version looked messier than the photo--less elegant. But it was absolutely delicious. The scallops were perfect--caramelized on the ends, creamy/silky in the middle.
Lovely flavor combination. To DesertDog: "Dry" scallops are simply scallops that have not been soaked in a chemical salt brine. This is done to keep them "moist" and give them a longer shelf life, but is not a good idea because they will not cook properly and they will not taste fresh. Any good fish purveyor should offer them. Ask before buying.
The recipe sounds delicious. I however have never seen dry scallops. Does anyone know where to get them?
Quick...Easy...and absolutely Delicious! Will definately be making again.
Yummy - simple and easy - be sure to have DRY scallops
Would absolutely make again!
Easy... delicious.... a good "go-to" recipe.