Seared Scallops with Brown Butter Cauliflower Purée and Lemon-Caper Vinaigrette
- This dish presents plump, perfectly seared scallops atop a silky-smooth brown butter cauliflower purée, drizzled with a vibrant lemon-caper vinaigrette. The scallops are infused with cannabis through the searing process, providing a subtle and relaxing effect that enhances the overall dining experience. The sweetness of the scallops is balanced by the nutty richness of the brown butter cauliflower purée and the tangy acidity of the lemon-caper vinaigrette, creating a harmonious and complex flavor profile. The combination of textures, from the tender scallops to the creamy purée and the briny capers, makes this dish a true culinary delight.
- Ingredients:
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 1 tablespoon cannabis-infused butter
- 1 head cauliflower, cut into florets
- 4 tablespoons butter
- 1/4 cup heavy cream
- Salt and pepper to taste
- For the vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained and chopped
- 1 shallot, finely minced
- 1 tablespoon chopped fresh parsley
- Instructions:
- Prepare the Cauliflower Purée: Steam the cauliflower florets until tender, about 15-20 minutes. In a saucepan, melt butter over medium heat until it turns golden brown and has a nutty aroma (be careful not to burn). Add the cooked cauliflower and heavy cream to the saucepan. Season with salt and pepper to taste. Use an immersion blender or transfer to a regular blender to purée until smooth and creamy. Keep warm.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, capers, shallot, and parsley. Set aside.
- Sear the Scallops: Heat olive oil and cannabis-infused butter in a large skillet over medium-high heat. Ensure the pan is very hot before adding the scallops. Add the scallops to the skillet, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, or until golden brown and cooked through.
- Assemble the Dish: Spoon a generous amount of cauliflower purée onto each plate. Top with seared scallops. Drizzle with lemon-caper vinaigrette. Garnish with a sprinkle of fresh parsley or a lemon wedge.
