Name: Seared Scallops with Cauliflower Puree, Roasted Cauliflower and Apple-Bacon Chutney
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Ingredients: 6 baby radishes; 2 cloves garlic; 2 sprigs thyme; 1 cup extra-virgin olive oil, plus more as needed; Kosher salt; 1 bunch dill; 1 cup canola oil; 1/2 head cauliflower; 1 small Yukon gold potato, peeled and diced; 2 tablespoons heavy cream; 1/4 cup grated Parmesan; 2 slices bacon, cut into 1/4-inch lardons; Dash apple cider vinegar; 1/2 Granny Smith apple, brunoise; 1 shallot, minced; 1/2 bunch chives, minced; 6 large diver sea scallops (U10s); 1 heaping tablespoon caviar (from about a 30-gram tin), for garnish

Directions

Preheat the oven to 400 degrees F.
Trim the baby radishes and add into a small saucepan with the garlic, thyme and olive oil and a pinch of salt. Turn on the heat to low and cook gently without simmering for about 10 minutes. Turn off the heat and let sit.
Set up a pot of boiling water and season well with salt. Set up a bowl of ice water and season with salt. Blanch and shock the dill. Reserve the boiling water. Squeeze out excess water from the dill, coarsely chop, then add into a blender with the canola oil. Blend until smooth, then strain through a fine-meshed strainer. Put into a squeeze bottle.
Divide the cauliflower in half. Slice one half into flat pieces and place into a sheet tray. Oil on both sides and season well with salt. Place into the oven until crisp and deep golden brown, about 7 minutes.
Chop the other half of the cauliflower and add into the boiling water along with the potato. Cook until very soft, about 10 minutes. Add into a clean blender. Heat the heavy cream in a saucepan. Add the heavy cream and Parmesan into the blender. Blend until smooth.
Add the bacon with a small drizzle of olive oil into a medium sauté pan and turn on the heat to medium. Gently cook the bacon until the fat renders and it starts to get crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate and set aside. Set aside the sauté pan with the bacon fat.
Meanwhile, add the apple cider vinegar to the apples in a small bowl and let sit for a few minutes. Add the apples and the shallot to the sauté pan with the bacon fat and cook for 2 to 3 minutes. Toss in the chives.
Pat the scallops dry. Heat a large pan with some olive oil on medium-high heat. Sear the scallops until there is a crust on each side, 2 to 3 minutes per side. Remove from the pan.
Spoon and smear a large dollop of the cauliflower puree onto one side of each plate. Add 3 spoonfuls of the apple chutney on and around the cauliflower puree, then sprinkle each with some of the crispy bacon. Place 1 scallop on each spoonful of the chutney, then arrange the crispy cauliflower and radishes on the plate, leaning the pieces up against the scallops. Drizzle the scallops with the dill oil and top each with a scant 1/2 teaspoon of caviar.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Seared Scallops with Cauliflower Puree, Roasted Cauliflower and Apple-Bacon Chutney

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