Sesame-Dusted Maine Diver's Scallop on Cauliflower Puree

Ingredients

Before you start

• •
  Peel and roughly chop the potato.
• •
  Peel and slice the shallot in half.
• •
  Cut the unsalted butter into tablespoon-size pieces and keep cold.
• •
  Cut the salted butter into tablespoon-size pieces and keep cold.
• •
  Soak the scallops in ice water for 3 minutes, then dry thoroughly on paper towels.▶3:00

Instructions

1. 1.
   In a medium-size heavy-bottomed saucepan, combine the balsamic vinegar, red wine, and shallot over medium heat and reduce to a syrupy consistency.
2. 2.
   Reduce the heat to low and, piece by piece, stir in the unsalted and salted butter with a wooden spoon, fully incorporating each piece before adding the next.
3. 3.
   When all the butter is incorporated, remove and discard the shallot pieces.
4. 4.
   Season the butter sauce with salt and pepper and keep warm (not hot) until ready to serve.
5. 5.
   Place the chopped potato in a pot of cold, salted water and bring to a boil.
6. 6.
   Add the cauliflower florets and cook until the vegetables are very soft, about 7 to 10 minutes. Drain well.▶10:00
7. 7.
   Using a food processor, puree the potato and cauliflower, scraping down the sides with a rubber spatula as needed.
8. 8.
   Add the heavy cream, butter, salt, white pepper, and nutmeg to the processor and process until smooth. Set aside.
9. 9.
   Season the dried scallops with salt and black pepper, then roll them in the black sesame seeds to coat on all sides.
10. 10.
    In a nonstick pan, heat the clarified butter over medium-high heat.
11. 11.
    Carefully add the coated scallops to the hot pan and cook until golden brown on both sides, about 2 minutes per side. Do not overcook.▶2:00
12. 12.
    Spoon a few tablespoons of cauliflower puree onto the center of each of six plates.
13. 13.
    Place a seared scallop on top of the puree and slice each scallop in half, exposing the pearly white center.
14. 14.
    Drizzle the red wine butter sauce around the puree and serve immediately.