It’s National Chardonnay Day! Pair your favorite ‘chard’ with this delicious, light, and easy-to-make recipe.
Caramelized Scallops with Oyster Mushrooms and Cauliflower-Leek “Polenta”
- Olive oil
- Canola oil
- Coarse sea salt
- Freshly ground pepper
- 1 head cauliflower, chopped in ¾” pieces (approx. 5 cups)
- 1 large leek, white only, chopped (approx. 1 ½ cups)
- ½ cup white onions, chopped
- ½ cup low-fat milk
- ½ tsp smoked paprika
- 1 clove garlic, minced
- ½ cup fennel, thinly sliced
- 0.5 oz dry oyster mushrooms
- ¼ tsp ground cumin
- 1 tbsp fresh lemon juice
- 8 large scallops
- 1 clove garlic, grated
- 1/8 tsp lemon grind
- 1 cup chervil
- 2 tsp fresh lemon juice
Using a medium sauce-pan, heat 2 tbsp of olive oil over medium-high heat. Sauté onions for a few minutes, until translucent, then add leaks and season with smoked paprika, sea salt and pepper. Add cauliflower to pan, sauté additional 3-4 minutes. Reduce heat to low, add milk to pan and cook, covered, for 8-10 minutes. Remove from heat.
Transfer to food processor and process on high until smooth. Adjust seasoning.
Soak dry oyster mushrooms in lukewarm water for 45 minutes. Drain, pat dry, and slice. Set aside.
Heat 1 tbsp olive oil over medium-high heat. Sauté minced garlic for 30 seconds, then add fennel and cook for 2 minutes. Add mushrooms, cumin, and season with sea salt and pepper.; cook for additional 5-6 minutes. Transfer to bowl, drizzle with olive oil and add lemon juice. Toss to coat.
Heat 2 tbsp canola oil in a large cast iron skillet over high heat. Cook scallops for 1-2 minutes, then reduce heat to medium-high. Cook for 3-4 minutes until golden; turn and cook for additional 3 minutes.
Dress chervil with lemon juice and a drizzle of olive oil.
Spoon cauliflower-leek puree on plate and spread in circles. Arrange 2 scallops on each plate, topping with oyster mushroom-fennel sauté. Garnish with chervil salad.