Digby scallops/chorizo/cherry tomato/ cauliflower

6 oz cauliflower puree, recipe follows, (Byward Market Stand)

1 lb chorizo, casing removed, (Saslove’s Meat Market)

12 scallops, 10/20 size, (Lapointe Seafood)

12 cherry tomatoes, (Byward fruit market)

chopped fresh herbs, (Byward Market Stand)

salt & pepper

3 tbsp canola oil

2 tbsp butter, room temperature

Gently warm cauliflower puree over low heat being careful not to scorch. Heat a large frying pan over high heat. Meanwhile heat another frying pan over medium heat, add 1 tbsp canola, chorizo and cherry tomatoes and sauté until chorizo is cooked and tomatoes are soft. Toss in fresh herbs. Add 2 tbsp canola to preheated frying pan and when oil smokes add scallops and cook roughly 3 minutes presentation side down or until nicely caramelized. Turn off heat, flip scallops, add butter and spoon over scallops basting them until butter browns and smells nutty. Remove scallops from pan and season with salt and pepper. To finish, spoon 3 dollops of cauliflower puree onto a plate evenly spaced in a line, spoon chorizo and tomato mixture onto cauliflower puree and finish by placing scallops gently on top. Serves 4 as an appetizer.

cauliflower puree

1 head cauliflower

2 cups 35% cream

salt & pepper

Cook cauliflower in cream until soft in a small pot over medium heat until very soft. Strain cauliflower and place in bowl of food processor and puree until smooth, adding leftover cream as needed to give it a silky consistency. Season with salt and pepper.

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• Digby Scallops
  Digby scallops/chorizo/cherry tomato/ cauliflower