Cauliflower is known as "nutritional powerhouse", with vitamin C, potassium, fiber and phytochemicals, according to nutritionists introduction, these are movements to maintain peak performance and health of the key elements.
KENT RATHBUN CHEF OF ABACUS RESTAURANT, DALLAS PAN SEARED DIVER SCALLOPS, ROASTED CAULIFLOWER-FAVA BEAN RISOTTO FOR THE RISOTTO Servings/Yield 2 ounces olive oil 16 ounces cauliflower, small florets 8 servings 2 teaspoons kosher salt 2 ounces olive oil 1 ounce garlic, minced 1 ounce shallots, minced 8 ounces arborio rice 40 ounces chicken stock, warm on stove 2 ounces whole butter 16 ounces roasted cauliflower florets 16 ounces fava beans, cleaned and blanched 4 ounces parmesan cheese, grated ½ ounce sweet basil leaves, chiffonade ½ ounce spinach leaves, chiffonade 1 tablespoon cracked black pepper 2 teaspoons kosher salt FOR THE SCALLOPS 24 each U10 Diver Scallops, cleaned 9 ounces grapeseed oil 2 tablespoons kosher salt Method FOR THE RISOTTO 1. In a mixing bowl, toss cauliflower florets in olive oil and kosher salt. 2. Once cauliflower is coated with olive oil, spread evenly on cookie sheet and roast until golden brown. 3. Set aside for later in recipe. 4. In a large sauce pan, saute garlic and shallots in olive oil until translucent. 5. Add arborio rice and continue stirring. 6. Add 1/4 of the chicken stock. 7. When rice kernels absorb the liquid, add another 1/4 of the chicken stock. Continue repeating this process until all chicken stock is used . 8. While risotto is cooking, in a separate large saute pan, 8. While risotto is cooking, in a separate large saute pan, on medium heat, add whole butter and saute roasted cauliflower and fava beans until they are hot. 9. When the risotto kernels are tender, add the cauliflower, fava beans, parmesan cheese, sweet basil, spinach, cracked black pepper and kosher salt. FOR THE PAN SEARED DIVER SCALLOPS 1. Using 3 large saute pans on very high heat, add 3 ounces of grapeseed oil to each pan. 2. Season scallops with kosher salt and saute in very hot oil on one side until crispy and golden brown. 3. Turn scallops and brown on opposite side. Scallops should be served medium to medium rare - do not over cook. 4. Remove scallops and place on paper towel to drain access oil. 5. Serve immediately. TO PLATE SCALLOPS 1. Using 8 large deep dish pasta bowls, place equal portions of roasted cauliflower-fava bean risotto in center of bowl. 2. Place 3 scallops around the risotto. 3. Garnish with italian parsley and smoked tomato olive oil
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