This is just one of the fabulous dishes we had at our dinner party. Caramelized scallops are served over a heavenly cauliflower puree with cream, finished with a swirl of balsamic reduction. Pat’s inspiration for this dish came from Chef Reddington of Redd Restaurant, Napa Valley. The cauliflower florettes are sauteed with capers, slivered almonds, … Continue reading "Scallops, Cauliflower Cream, Balsamic Reduction"