Hawaij-spiced Sea Scallops, Heirloom Cauliflower, Capers, and Pomegranate

Adapted by StarChefs.com
February 2015
Yield: 1 serving

INGREDIENTS:

Cauliflower Purée
(Yield: 2 quarts)
olive oil
2 heads heirloom cauliflower, cut into small pieces
1 onion, finely chopped
2 shallots, finely chopped
3 cloves garlic, finely chopped
10 grams Hawaij spice
salt
Lebanese Couscous
(Yield: 3 quarts)
olive oil
2 shallots, brunoise
2 cloves garlic, brunoise
1 quart Lebanese couscous
2 quarts chicken stock
salt
Scallops
(Yield: 1 serving)
4 scallops, cleaned
Hawaij spice
Sauce Vierge
(Yield: 1 quart)
370 grams fresh onion oil
100 grams brown butter
40 grams lemon juice
100 grams capers
100 grams raisins
120 grams fresh grape juice
10 grams salt
10 grams nigella seeds
Socca Batter
(Yield: 1 quart)
250 grams chickpea flour
50 grams extra virgin olive oil
340 grams water
salt
aleppo pepper
To Assemble and Serve
vegetable oil
salt
black pepper
Heirloom cauliflower florets, sliced ⅛-inch thick
pomegranate seeds
Fresh Origins micro cilantro

METHOD:

Cauliflower Purée

Heat oven to 400ºF. Toss cauliflower in olive oil, spread onto a sheet pan, and roast until tender. In a sauté pan, heat oil and sweat onion, shallots, and garlic. Remove from heat. In a blender, combine all ingredients and purée. Pass through chinois. Keep warm.

Lebanese Couscous

In heavy pot, heat oil and sweat shallots and garlic. Parch couscous. Add stock gradually, in small increments, as with risotto. Stir continuously, adding stock until couscous is cooked. Season with salt. Reserve, keeping warm.

Scallops

In a bowl, marinate scallops in Hawaij spice.

Sauce Vierge

In a bowl, combined all ingredients.

Socca Batter

In a bowl, whisk together all ingredients.

To Assemble and Serve

Heat fryer to 350ºF. Prepare and heat plancha. Set aside some cauliflower for garnish. Dip cauliflower in Socca Batter and fry until golden and crisp; drain on paper towels. Season Scallops with salt and pepper. Sear for 3 minutes on presentation side. Spread Cauliflower Purée on serving plate. Arrange Scallops on top. Spoon some Lebanese Couscous around Scallops. Garnish with a few fried cauliflower florets. Spoon Sauce Vierge over plate. Finish with pomegranate seeds and micro cilantro.