Pistachio Crusted Scallops with Lemon Saffron Glaze on Purée of Cauliflower

Recipe courtesy Naomi J. Mobed

For the scallops:
2 tbsp unsalted butter
2 tbsp unsalted raw natural pistachios, shelled
1 tbsp fresh flat leaf or Italian parsley, chopped
1½ tbsp fresh mint, chopped
½ tbsp fresh dill, chopped
8 large sea scallops, side muscle removed
sea salt, to taste
freshly ground black pepper, to taste
1 tsp coconut oil
3 tbsp Le Bon Magot® Lemon-Sultana Marmalata with Caraway & Saffron

For the cauliflower purée:
½ head of cauliflower
2 tbsp unsalted butter
2 cups half-and-half
sea salt, to taste
freshly ground black pepper, to taste

For the scallops: Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool.

Chop pistachios. Place in a small bowl; toss with the fresh herbs – parsley, mint and dill. Blend the Lemon-Sultana Marmalata until the sultanas and lemon zest has broken down. Put aside.

Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon coconut oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown while basting scallop in butter-oil mixture, about 1-2 minutes per side (depending on size) and remove from heat.

In the same pan, on medium heat, add the blended Marmalata and let it bubble and thicken. Brush onto each side of scallop and roll each scallop in herb-pistachio mixture.

Note: To get a nice sear on the scallops, ensure they are dry before placing them in the hot pan.  Blot them dry on a paper towel just prior to cooking them.

For the cauliflower purée: Remove the cauliflower stalks and cut into small pieces. Heat the butter and half-and-half in a pan and stew the cauliflower in it until softened. Strain and liquidize the cauliflower then season and pass through a fine chinois or drum sieve. Keep warm.

Note: The cauliflower purée can be replaced with a potato, parsnip or Jerusalem artichoke purée.

Assembly: Add some cauliflower to plate and top with a scallop.