Diver Scallops with Cauliflower Risotto, Coconut Curry Sauce

 

Diver Scallops

Ingredients: 

3 diver scallops

Kosher salt

Black pepper

 

Method of Preparation:

Place canola oil in sautŽ pan over medium heat.  Season scallops generously and add to pan.

Cook until golden brown on one side and flip.  Cook until browned and deglaze pan with Curry Sauce.

Cook another 30 seconds to one minute until sauce has reduced to desired consistency.

Remove from heat.  On serving plate add one portion of Risotto.  Place scallops on top of risotto. 

Garnish with Curry Sauce and serve immediately.

 

 

Coconut Curry Sauce

 

Ingredients:

12 oz (one can) Coconut Milk                                                             

1 cup Clam Juice (seafood stock/broth)    

1 Tablespoon Curry Powder                                                                

Salt and Pepper as needed

 

Procedure:
Place all the liquids on a sauce pan and place on a medium heat.
Bring to a simmer add in the curry and continue to cook until all the noticeable liquid cook off.
Season with salt and pepper and refrigerate until needed.

 

 

Cauliflower Risotto

 

Ingredients:

1 cup  Arborio Rice                                                                                   

2 cups  Cauliflower Florettes, blanched (real small)                

3 cups  Cauliflower Stock (cold stock)                         

½ cup Heavy Cream                                                              

¼ cup Romano Cheese                   

1 Tablespoon  Olive Oil                    

Salt and Pepper as needed

 

Procedure:
In a medium pot over medium heat add in oil and rice and begin to stir frequently, we are trying to heat up the rice to crack the outside shell, it might be about 5 minutes.
Gradually add in up to 3 cups of stock and stir until the rice appears to be absorbing all the stock.
Add in the cream and continue to stir.
Add in cheese and cauliflower pieces, always stirring.
Season with salt and pepper.

 

 

Cauliflower Stock

Ingredients:

2 heads Cauliflower Stem/Pieces                 

4 cups  Clam Juice                                                                 

4 cups  Water                                                                                        

 

Procedure:
Place all the ingredients in a small sauce pan on a medium low heat.
Bring to a simmer and cook for 1 hour.
Allow to cook down as this will intensify the stocks flavor.

 

 

 

Prepared for Your Day by Chef Aaron Deal

Tristan Restaurant

55 South Broad Street

Charleston, SC