Coriander-Crusted Scallops With Curried Cauliflower

Name: Coriander-Crusted Scallops With Curried Cauliflower
Ingredients: 1 tablespoon coarsely ground coriander; 1 teaspoon cilantro (finely chopped ); 1/4 teaspoon black peppercorns (ground); 1/4 teaspoon porcini powder; 18 large scallops; 1/4 cup orange juice; 2 heads caulifower (chopped); 2 teaspoons madras curry powder; 1 leek white only (chopped); 3 cups water; 1 cup celery root (peeled and diced); 1/2 teaspoon black peppercorns (ground); 2 tablespoons garlic (minced ); 1/2 cup milk (skim)

Written by Pritikin Chefs

1.1 min read

Coriander-Crusted Scallops With Curried Cauliflower

Go gourmet with Coriander-Crusted Scallops infused with porcini and cilantro. Yum!

Course: Lunch, Main Course, Main Dish, Side Dish

Cuisine: Asian, Continental, Fish, Fusion, International

Yield: people

Materials

FOR CORIANDER-CRUSTED SCALLOPS:

1 tablespoon coarsely ground coriander
1 teaspoon cilantro finely chopped
1/4 teaspoon black peppercorns ground
1/4 teaspoon porcini powder
18 large scallops
1/4 cup orange juice

FOR CURRIED CAULIFLOWER:

2 heads caulifower chopped
2 teaspoons madras curry powder
1 leek white only chopped
3 cups water
1 cup celery root peeled and diced
1/2 teaspoon black peppercorns ground
2 tablespoons garlic minced
1/2 cup milk (skim)

Instructions

FOR CORIANDER-CRUSTED SCALLOPS:

Mix all spices together. Coat scallops with spice mixture.
In a very hot nonstick skillet, sear scallops. Do not move scallops for 1 minute.
Flip scallops and sear for 30 seconds more.
Add orange juice, and cook for 30 seconds more.

FOR CURRIED CAULIFLOWER

In a stockpot, bring all ingredients, except the milk, to a boil, and continue boiling until vegetables are very soft, about 45 minutes.
Add milk, and cook on medium heat until mostly reduced.
Puree.
Spoon Curried Cauliflower onto individual dishes. Top with scallops.

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