This dish is by Gordon Ramsay is often one of his test dishes on his shows. The combination of scallops, cauliflower and caper raisin works wonderfully. A similar signature dish is served at Jean George's 3 star Michelin Restaurant in NYC where instead of a puree of cauliflower the dish is served with thin slices of seared cauliflower on top of the scallops.
Serves 6 as an appetizer or 4 as a main dish
For the raisin vinaigrette (enough for 12)
300g white raisins
For the cauliflower purée
½ head of cauliflower
½ pint milk
12 large scallops
Curry powder and salt
Warm the water and soak the raisins. Add capers then purée and pass through a fine chinois.
Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Strain and liquidise the cauliflower then season and pass through a fine chinois. Keep warm.
Warm the raisin vinaigrette slowly.
Slice each scallop in half (see video). Season the scallops on one side with a mixture of salt and curry powder. Roast the scallops in olive oil as shown in the video.
Assembly-- Add some cauliflower to plate and top with a scallop. Add some raisin vinaigrette as shown in the video below.
This dish by Gordon Ramsay is a wonderful variation of George Blanc Blanc's Seared Scallops and Cauliflower Puree with Curry Oil. -- See Video of George Blanc---A similar dish is also done by Jean George