Pan Seared Scallops Over Cauliflower Puree with Roasted Kabocha and Fennel Citrus Salad
Recipe by Chef Danielle, Owner of Onyx Bistro Camarillo, CA
Serves 2
Ingredients
1-inch thick sliced kabocha squash (cut into circle shape and de-seed)
4 large scallops, pat dry and season with salt and pepper and leave at room temp for 20 mins.
1/4 fennel bulb shaved.
4-5 Tangerine segments
4-5 blood orange segments
Zest & Juice from both citrus fruits
1/4 cup flying H barrels aged tangerine vinegar (& a splash for deglazing scallops)
Tablespoon of honey
1/2 head of cauliflower cut into small florets.
2 tablespoons butter
1/2 teaspoon Turmeric powder
1/4 cup parmesan
Salt & white pepper
Fennel fronds for garnish
Directions
Place the shaved fennel, citrus segments, citrus zest, citrus juice, Flying H barrel-aged vinegar & honey into a small bowl, toss until fully coated. Let this marinate for 30 mins.
Season your kabocha squash with olive oil, salt & pepper.
Roast your kabocha squash circles in the oven on 450 degrees for 15 minutes until fork tender.
Once tender, turn off the oven and let it rest in the oven until plating.
Boil a pot of salted water and place your cauliflower florets into the pot, boil until very soft.
Strain the water from the florets and place in a blender.
Add the butter, turmeric powder, parmesan, tablespoon salt & teaspoon white pepper to the blender, blend until very smooth.
Heat a nonstick pan on medium high heat with 2 tablespoons of oil (grapeseed or canola preferred)
Once pan is very hot, place scallops in the pan, sear on each side for 4 mins until golden on both sides.
The last minute of searing, deglaze your pan with a few tablespoons of flying H vinegar.
Plating
Place your roasted kabocha squash on the plate of your choice.
Gently scoop cauliflower puree into the center of the squash but leave room for the scallops.
Place the scallops on top of the puree.
Top with the fennel citrus salad
Garnish with fennel fronds
Pour a glass of Flying H Wine Sauvignon Blanc
ENJOY!