01 Oct 2008
Diver Scallops, Roasted Red Grapes and Cauliflower Mousse
by Chef Mike Stollenwerk
Preheat oven to 350 degrees. In a large saute pan, melt the butter. Add grapes and sautÃ© for 3 minutes, then add red wine and bring to a simmer. Place the pan in 350 degree oven for 10 minutes or until grapes are tender but not mushy.
In a sauce pot add cauliflower and cover with milk, simmer until very tender. Strain the cauliflower and add to blender with 2 oz. of reserved cooking milk. Puree mixture until very smooth and then set aside to cool. Once cool, whip heavy cream to stiff peaks and add the cooled cauliflower puree. Season to taste with salt and pepper.
Heat a small saute pan over high heat, with a little canola oil. Cook the scallops until golden brown on one side. Then turn the scallops over and turn off the heat, letting the scallops rest for 3 minutes.
Divide scallops evenly on 4 plates, place grapes with a bit of cooking liquid on the plates, and finish with a spoonful of the cauliflower mousse.