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, and golden raisins. A delicious combination of flavors and textures.
She chose Treana 2005 Central Coast 50% Marsanne 50% Viognier from the Mer Soleil Vineyard to pair with this dish. Excellent!
Happy Birthday Pat!
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PIC – I am hooked on seafood, It’s been scallops, shrimp, and mussels lately. Thanks for stopping by!
Merisi – I am happy to post the detailed recipe here. It is forthcoming. This recipe is a winner!
This looks very tempting and so sophisticated on those beautiful plates!
Is there going to be a more detailed recipe somewhere?
Yum!!!! More Scallops!! Looks scrumptious!!!