Updated 3:54 PM EST, Wed, Feb 24, 2010
from Peter X. Kelly, Xavier's Restaurant Group
1 Lbs Fresh Nantucket Scallops
2 cups Cauliflower Florets
½ Cup Heavy Cream
Salt & Freshly ground pepper
1 cup grape seed oil
2 ounces panko Japanese bread crumbs
1 Lemon for grating
Thai Chili Paste (Schracha) in small squeeze bottle
Bring a pot of well salted water to a boil.
Add cauliflower florets to pot and cook till very tender.
In a colander strain cauliflower well
Place cauliflower in a blender or food processor and puree
Place heavy cream in a metal bowl and beat lightly till it holds soft peaks
Fold lightly whipped cream into cauliflower, season with salt & pepper and set aside.
Heat 1 cup grape seed oil in small;l heavy bottom pot to 350 degrees
Place panko crumbs in a small mesh strainer and fry crumbe in heated oil till well browned.
Remove from oil and drain on paper towels, season with salt & pepper
Place a heaping spoonful of the cauliflower mixture onto the center of 4 plates
Dot the perimeter of the plates with the Thai Chili Paste.
Heat a non stick pan over high heat and add 2 tablespoons grape seed oil
Be sure scallops are very dry and season with salt & fresh pepper
When oil is rippling but not smoking add scallops to pan** do not over crowd pan or scallops will not brown (you may want to do this in batches)
Do not move scallops for 1 minute (allow to brown)
Shake pan carefully to turn scallops and cook 1 minute more
Using a slotted spoon remove scallops from pan and place a portion on top of cauliflower mixture
Sprinkle scallops with crisp panko
Using a microplainer, grate very fine shavings of lemon over panko & serve
First Published: Jan 15, 2010 1:59 AM EST