Salt and freshly ground pepper

6 T. unsalted butter

2 T. olive oil

3 dozen bay scallops, cleaned

Juice of 1 lemon

4 clementines, peeled and segmented

Julienned zest of 4 kumquats

3 T. capers, rinsed and drained

2 T. flat-leaf parsley

 

Bring a saucepan of salted water to a boil. Add the cauliflower and cook until tender, about 8 minutes. Drain well. Put the cauliflower into a food processor and puree until smooth. Season with salt and pepper, add 3 T. of butter and process for 10 more seconds. Keep warm. Warm the remaining butter and the olive oil in a large non-stick skillet over high heat. Season the scallops and slip them into the pan. Cook until they are golden and start to caramelize on the edges, 4 to 5 minutes. Meanwhile, mount some cauliflower puree in the center of four warm plates and equally divide the bay scallops on top.  Deglaze the pan with the lemon juice. Add the clementines, kumquat zest, capers and parsley to the pan. Season with salt and pepper and cook until heated through. Spoon the clementine-kumquat mixture over the top and serve immediately. Enjoy!

 

 

Yield:

Calories:

Fat:

Fiber: