L’Artisan
Goodfood & Chef: Brown Butter Scallops
Bay-Spiced Cauliflower & Watercress Salad
500 cals
20 mins
Description
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Chuck Hughes, a familiar face from Montréal hotspot Garde Manger and from TV. Follow along with our video as he prepares this Eastern Seaboard supper—inspired by his new cookbook, Chuck’s Home Cooking.
Contains:
Milk • Mustard • Scallops • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
340g Scallops
300g Cauliflower ‘rice’ (chopped cauliflower)
14g Parsley
90g Baby watercress
30ml White balsamic vinegar
10g Capers
10g Down by the Bay spices (celery salt, black pepper, mustard, bay leaves, nutmeg, paprika, cayenne pepper, cloves, ginger, mace, cardamom)
Nutrition
Total fat | 38g |
Saturated Fat | 14g |
Sodium | 1630mg |
Total carbs | 18g |
Sugar | 3g |
Protein | 25g |
Fibres | 4g |
Recipe Instructions
- Preheat the oven to 450°F.
- On a foil-lined sheet pan, toss the cauliflower rice with a drizzle of oil, the spices and S&P.
- Roast, 8 to 10 min., until softened and lightly browned.
- Switch the oven to broil, 2 min., until crispy.
- Meanwhile, finely chop the parsley leaves and stems.
- Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the scallops and cook, 1 to 2 min. on one side, until partially cooked.
- Transfer to a paper towel-lined plate and reserve the pan.
- In the same pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Return the scallops and sprinkle the butter with ½ the parsley.
- Cook, swirling the pan often, 1 to 2 min., until the butter foams and turns a deep golden brown and the scallops* are cooked as desired.
- Off the heat, add the capers; stir well.
- Meanwhile, in a large bowl, combine the vinegar (start with ½) and 2 tbsp olive oil (double for 4 portions).
- Add the baby watercress and S&P; toss well.
- Divide the cauliflower rice between your plates.
- Top with the scallops and brown butter sauce.
- Garnish with the remaining parsley and the salad. Bon appétit!