I have loved making cauliflower rice and decided to pair it this time with sea scallops. As a more creamy texture, I reconstituted polenta and made a bed for the cooked scallops. In hindsight I missed the mark in two ways. First the scallops did not get crispy even after drying in a clean kitchen towel for 30 minutes. Second the cauliflower could have used a hit of salt from capers.
This week a few tips thanks to my research from America’s Test Kitchen as opposed to a recipe as I have some tweaking to do.
The crescent shaped muscle needs to be removed before cooking as it is very tough and chewy. I could that they are even easier to find and remove after cooking as well.
You want to buy dry scallops, but if you purchase wet they can be soaked in a water/lemon juice/salt mixture for 30 minutes.
The last helpful tip was to cook until the middle reached 115 degrees before removing from heat and resting where the cooking temperature will increase to 125-130 degrees.
This one was by no means perfect, but did taste wonderful and I found all the tips helpful.
- 1 head of cauliflower, stem removed washed and dried
- 1 lemon rind
- 1/2 carmelized onion
- 3-4T white cooking wine
- polenta tube
- 1C milk
- 1 lb dry packed wild caught sea scallops
BONUS TIP: If you like em sweet opt for a female scallop which turn pink when spawning and have a sweeter richer taste.