Chef Eli Glace
Maplewood Farm and Brewery, Amherst, MA
- 4 sea scallops per person
- 2 leeks
- 2 oz butter
- sprigs of thyme
Blanch the leeks and separate into long strips. Wrap each scallop in a length of the blanched leek and set aside.
In a sauté pan, melt the butter and add the scallops. Set a small sprig of thyme on top of each scallop and spoon the hot butter over the top. Continue to spoon the butter over the scallop for 6-7 minutes or until the scallop is cooked through and looks opaque. Using this method it is not necessary to turn the scallop over in the pan.
In a sauté pan, heat a little olive oil and sauté the cauliflower strips, turning frequently to prevent burning.
Sprinkle over some parsley and kosher salt, and continue to cook until the cauliflower is golden-brown at the edges. Serve immediately.
Spiced Oil & Serrano Chili Cream Sauce
Place the spices in the olive oil. Allow to steep for as long as possible before using.
Chop the chilies and peppers, taking care to avoid getting chili oil in eyes, and cook slowly with a little olive oil until they start to fall apart. Add the cream and place mixture in a blender to puree until smooth.
Whisk in the butter and incorporate well. Serve over the scallops.
To serve entire dish
Place 4 scallops per person onto a plate. Add a heaping mound of the sautéed cauliflower. Spoon some of the Serrano chili cream sauce over the scallops and drizzle a little of the spiced oil over the sautéed cauliflower.