Goodfood & Chef: Brown Butter Scallops
Bay-Spiced Cauliflower & Watercress Salad
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
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.
We will send you:
- 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)
Contains: Milk • Mustard • Scallops • Sulphites
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Olive oil
Total Fat
38 g
Saturated Fat
14 g
Sodium
1630 mg
Total Carb
18 g
Sugars
3 g
Protein
25 g
Fibre
4 g
Preparation
Roast the cauliflower rice
- 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.
Mise en place
- 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.
Start the scallops
- 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.
Make the brown butter sauce & finish the scallops
- 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.
Make the salad
- 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.
Plate your dish
- 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!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
