Seared Bay Scallops with Cauliflower and Caper Berries

Ingredients:

1 small head of cauliflower trimmed and cut into bite-size pieces
1 Pound of  Sea scallops (dry packed)
2 tbsp of unsalted butter
1 large shallot, minced
1/2 cup dry vermouth
8 large fresh basil leaves, thinly sliced

6 large caper berries (optional)

15 golden raisins rehydrated in warm water. (optional)

Olive oil

Heat olive oil in a nonstick pan over medium-high heat until really hot. Add the cauliflower and cook, until lightly browned, about 4 minutes. Set aside.
Add more oil to the skillet. When it gets very hot, add the scallops.  Cook until golden brown and crispy outside. Turn and  cook until the scallops are barely cooked. About 2 minutes on each side. The scallops should be translucent in the middle. 

Put the butter into the pan and add the shallot. Cook it until softens and the butter starts to brown, about 1 minute.
Add vermouth and bring it to a boil, scraping the bits on the bottom of the pan. Put the cauliflower back in the pan and season with salt and pepper. Cover the pan and reduce the heat to medium. Cook, until the cauliflower florets are tender, about 6 minutes.

Return the scallops to the pan to reheat for a few minutes, sprinkle with the basil, caper berries, golden raisins and serve.

Caper Berries.

Birthday Bay Scallops Gratin

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 6 large garlic cloves, minced
• 2 medium shallots, minced
• 2 ounces thinly sliced prosciutto di Parma, minced
• 4 tablespoons minced fresh parsley, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Pernod (optional)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil
• 1/2 cup panko (or breadcrumbs)
• 6 tablespoons dry white wine
• 2 pound fresh bay scallops
• Lemon, for garnish

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electricmixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon thegarlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

Recipe from The Barefoot Contessa