Scallops with Cauliflower Mustard Purée
Here’s a meal worthy of a fine dining establishment. Grainy mustard is a whole seed-laced version of the condiment and is also often labelled “Dijon.” It comes in a range of heat levels from mild to nose-clearing. It adds texture and verve to mashed and puréed vegetables. Removing as much moisture as possible from scallops is the key to achieving a good sear.
1 head cauliflower
1/2 cup (125 mL) 2% milk
3 Tbsp (45 mL) white wine
1 1/2 Tbsp (22 mL) grainy mustard
1 garlic clove, minced
1 shallot, minced
2 tsp (10 mL) fresh thyme
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) lemon zest
1/4 tsp (2 mL) sea salt
1 cup (250 mL) shelled frozen edamame
1 lb (450 g) sea scallops
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
2 Tbsp (30 mL) chopped chives
Place florets of cauliflower in steamer basket and steam until tender, about 8 minutes. Transfer cauliflower to food processor container along with milk, wine, mustard, garlic, shallot, thyme, fennel seeds, lemon zest, and salt. Blend until smooth and set aside.
Prepare edamame according to package directions.
Rinse scallops with cold water and pat dry with paper towel. Season with salt and pepper. Heat oil in large skillet over medium-high heat. Place scallops in pan and allow them to cook undisturbed until browned and crisp on one side, about 2 minutes. Gently flip scallops and sear for another 2 minutes.
Spread equal amounts of cauliflower purée on serving plates and top with scallops, edamame, and chives.
Serves 4.
Each serving contains: 292 calories; 32 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (6 g sugars, 7 g fibre); 520 mg sodium
from "Cooking with Mustard", alive #365, March 2013
Scallops with Cauliflower Mustard Purée
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.