Sea Scallops With Cider Glaze and Cauliflower Two Ways


  • 3 cups fresh apple cider
  • 1 teaspoon minced shallots
  • 1 teaspoon minced ginger
  • ½ inch piece dried pasilla or chipotle chile pepper
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon minced ginger
  • ½ teaspoon ground cumin
  • teaspoon ground cumin
  • 3 cups stalks and stems from cauliflowers and broccoli
  • 2 cups chicken or vegetable stock
  • ½ teaspoon Aleppo pepper flakes or hot red pepper flakes
  • 2 tablespoons canola oil
  • 3 cups cauliflower, cut into 1 1/2-inch florets
  • 3 cups Romanesco broccoli, purple cauliflower or other broccoli, cut into 1 1/2-inch florets
  • 1 cup thinly sliced red onion
  • 1 small sprig rosemary
  • 1 teaspoon minced ginger
  • 2 sprigs thyme
  • 20 large sea scallops
  • ¼ cup canola oil
  • Salt and black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      601 calories; 31 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 25 grams sugars; 33 grams protein; 51 milligrams cholesterol; 1048 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
  2. For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
  3. For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
  4. For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
  5. Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.

45 minutes

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