Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées

Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées
Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées
This is a winning-contestant recipe from Season Four of Fox's MasterChef.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Fruit Shellfish Vegetable Appetizer Dinner Apple Seafood Scallop Cauliflower Couscous Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup olive oil
  • 1 tablespoon unsalted butter
  • 1 cup couscous
  • fine sea salt
  • food processor or blender
  • 1 head purple cauliflower, cut into 1-inch pieces
  • 1 head yellow cauliflower, cut into 1-inch pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 green apple, peeled, cored, and diced
  • 1 tablespoon black sesame seeds, toasted
  • 1/2 cup fine sea salt
  • 1/4 cup madras curry powder
  • 12 sea scallops (about 1 pound)
  • 3 limes, cut into wedges
  • 1/2 cup purchased wakame seaweed (optional)
  • Carbohydrate 73 g(24%)
  • Cholesterol 209 mg(70%)
  • Fat 166 g(256%)
  • Fiber 14 g(55%)
  • Protein 32 g(63%)
  • Saturated Fat 48 g(238%)
  • Sodium 2059 mg(86%)
  • Calories 1871

PreparationMake the purple cauliflower purée: In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm. Make the yellow cauliflower purée: In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm. Make the couscous: In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm. Cook the scallops: In a small bowl, stir together the salt and curry powder. In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt. To serve: Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired. From MasterChef, © 2013 FOX

PreparationMake the purple cauliflower purée: In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm. Make the yellow cauliflower purée: In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm. Make the couscous: In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm. Cook the scallops: In a small bowl, stir together the salt and curry powder. In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt. To serve: Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired. From MasterChef, © 2013 FOX