Caramelized Scallops with Prosecco Butter & Cauliflower Grits
Serves: 4
Ingredients for Creamy Cauliflower Grits:
- 2 tablespoons unsalted butter
- 12 ounces cauliflower florets or one head cauliflower, core removed
- 1/4 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 4 ounces softened cream cheese, cut into cubes
- 4 ounces sharp white cheddar cheese, shredded
- 1 tablespoon fresh chives, chopped salt and pepper, to taste
Ingredients for Caramelized Scallops with Prosecco Butter:
- 1 tablespoon unsalted butter
- 1 tablespoon canola or other neutral oil
- 1/2 pound large scallops, about 8 scallops
- Salt and pepper, to taste
- 1/2 cup prosecco
- 4 tablespoons cold unsalted butter, cut into equal pieces
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh tarragon, chopped
Procedure for Creamy Cauliflower Grits:
Add the cauliflower to a food processor* and pulse until the cauliflower is the consistency of fine cornmeal.
Melt butter in a 2 quart saucepan over medium heat.
Stir in the cauliflower and milk and cover with a lid. Cook for 8 - 10 minutes.
When the cauliflower is fully cooked, stir in the nutmeg, and cream cheese over low heat. When combined, remove from heat and fold in the shredded cheddar and chives. Season to taste with salt and pepper.
*Alternatively, a cheese grater can be used if you don’t have a food processor.
Procedure for Caramelized Scallops with Prosecco Butter:
Heat butter and oil in a 10.25” SCANPAN™ and sauté pan over medium heat.
Prepare the scallops by removing the tough outer muscle and patting both sides with paper towels until completely dry. Season the tops of each scallop with salt and pepper.
When the butter has melted, place the scallops, seasoned side down, into the SCANPAN™. Cook untouched for 2½ minutes, until the scallops are golden brown.
Season the scallops with more salt and pepper before flipping and cooking the remaining side for an additional minute. When done, remove to a plate and cover to keep warm.
To make the prosecco butter, slowly pour the prosecco into the SCANPAN, stirring to deglaze the bottom of the pan.
Cook for 3 - 5 minutes over medium heat, until the liquid has started to reduce.
Whisk in the cold butter 1 tablespoon at a time, until a sauce has formed. Finish the sauce by stirring in the lemon juice and chopped tarragon.
To serve, add the cauliflower grits to a plate, top with scallops and drizzle with prosecco butter.
