Scallops , Cauliflower , Chile Oil , Cast Iron
Best for: An elegant plated starter before the midnight celebration.
A few well-seared scallops can make a small plate feel generous. Smooth cauliflower cream and a little chile oil give this New Year’s Eve starter contrast without a long list of finishing touches.
Grill: Cast iron over direct medium-high heat, approximately 425°F grill temperature. Equipment: Covered grill, 12-inch cast-iron skillet, saucepan, blender, tongs, fine-tip thermometer.
Ingredients
Total: 45 Minutes.
Cauliflower cream
- 12 oz cauliflower florets
- 1/3 cup whole milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine table salt
Scallops and oil
- 12 large dry-packed sea scallops, about 1–1 1/4 lb, side muscles removed
- 1 tablespoon neutral oil
- 1/4 teaspoon fine table salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon finely grated lemon zest
- 1 tablespoon finely sliced chives
Directions
Simmer cauliflower in water for 12–15 minutes until very tender, then drain thoroughly. Preheat the grill and skillet while it cooks.
Blend hot cauliflower with milk, butter, and its 1/4 teaspoon salt until smooth, venting the blender safely according to its instructions. Return to the saucepan and keep warm over very low heat.
Warm olive oil and red pepper flakes in a small pan for 1 minute without smoking; remove from heat and stir in lemon zest. Pat scallops exceptionally dry and season with their salt and pepper.
Add neutral oil to the hot cast iron. Set scallops in a single uncrowded layer and sear undisturbed for 2–3 minutes, until a brown crust releases from the pan.
Turn and cook 2–4 minutes more, adjusting heat as needed, until centers reach 145°F and the flesh is opaque. Work in two batches if the skillet cannot hold all twelve with space.
Spread warm cauliflower cream over six small plates, add two scallops per plate, and finish with a small drizzle of chile oil and chives. Serve promptly.
Grilling tip: Dry-packed scallops and a dry surface help develop a crust before the centers overcook.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
