Seared Scallops with Smoky Orange Vinaigrette and Roasted Cauliflower Steaks with Sauce Vierge

Seared Scallops with Smoky Orange Vinaigrette and Roasted Cauliflower Steaks with Sauce Vierge combines two of Ample Bites favorite recipes to create an elegant and healthy meal for two.

IMG_5422

Seared Scallops with Smoky Orange Vinaigrette and Roasted Cauliflower Steaks with Sauce Vierge
(Mark Kelly, 2015)

Makes 2 servings (with leftover vinaigrette and Sauce Vierge)

10 large sea scallops, patted dry and seasoned with salt and pepper
Kosher salt
Freshly ground black pepper
Canola or grape seed oil
Extra-virgin olive oil
2 medium head of cauliflower, sliced vertically through and along the core into 1/2″-thick steaks
1 Tbsp fresh thyme, coarsely chopped
16-20 leaves of fresh spinach

Smoky-Orange Vinaigrette
3 Tbsp freshly squeezed orange juice
1 tsp finely grated orange zest
2 Tbsp sherry vinegar
1 tsp smoked paprika
1 tsp granulated sugar
2 dashes Sriracha
1/2 cup olive oil
Kosher salt
Freshly ground black pepper

To prepare the vinaigrette; in a small bowl, whisk together the orange juice, zest, vinegar, paprika, sugar, and Sriracha. Slowly whisk in a drizzled stream of oil until creamy and blended. Season with salt and pepper. Pour into a small mason jar with a lid. Shake vigorously and then set aside at room temperature until serving.

Sauce Vierge
1/3 cup finely chopped fresh parsley (curly or flat-leaf)
1/3 cup finely chopped fresh basil
1/4 cup finely chopped green olives
2 Tbsp finely chopped cornichon (small cucumber)
1 Tbsp minced shallot
1 Tbsp drained capers, coarsely chopped
2 tsp minced jalapeno
1 tsp lemon zest
6 olive-oil packed anchovy fillets, drained and minced
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
Kosher salt
Freshly ground black pepper

In a bowl, whisk together the parsley, basil, olives, cornichons, shallot, capers, garlic, jalapeno, zest, anchovies and garlic. Stir in the olive oil and then add the lemon and lime juices. Add a pinch of salt and a few grinds of black pepper, to taste. Let at room temperature for about 30 minutes to allow the flavors to develop.

Preheat oven to 425F.

Mix the thyme with about 1/2 cup of olive oil. Place the cauliflower steaks on a foil-lined, rimmed baking sheet. Brush both sides of the cauliflower generously with the thyme oil. Roast for 20 minutes, until the underside of the steaks are nicely browned. Flip them over and bake for another 5 minutes.

While the cauliflower is roasting, heat a medium non-stick skillet over medium-high heat and pour in about 1/2 cup of canola oil. Allow the oil to heat to a shimmer. Add the scallops in batches so as mot to crowd them. Sear for about 4 minutes. Using tongs flip each scallop over and sear for another minute, until completely opaque.

To serve; divide the spinach between plates, top each plate with 5 scallops. Drizzle with smoky orange vinaigrette. Place two cauliflower steaks on each plate and top with a generous dollop of Sauce Vierge. Serve immediately with warm crusty bread.

Digiprove sealCopyright secured by Digiprove © 2015