Want to learn more about the Clifton Inn? View our Nov./Dec. digital issue for FREE today!
From Tucker Yoder, Executive Chef, Clifton Inn
Serves 4
Ingredients
- 8 each Scallops, large
- 1 each Head of cauliflower, small
- 4 leaves Shiso
- 1 stalk Bulrush, small
- 2 tablespoons Fermented Ramps, roughly chopped
- 1 tablespoon Unsalted butter
Procedure
Cut cauliflower into small florets.
Chop cauliflower stem into small chunks and put into a scrap bowl. Peel outer fibrous layer of bulrush and add to cauliflower stems bowl. Slice inner part of bulrush thinly on the bias and reserve. Put previously cut cauliflower stems and bulrush scrap in a small pot and cover with water. Bring to a boil cook until bulrush is tender about 5 minutes. Strain and puree in blender until smooth. Pass through a fine mesh sieve and season with salt and pepper.
Heat a small amount of oil in a small sauté pan over medium high heat add cauliflower florets and allow to brown briefly about 1 minute, add the bias cut bulrush and sauté 1 minute more then add 1/2 tablespoon of butter and continue to cook until cauliflower is tender, about 2 minutes.
In another sauté pan, heat oil over high heat. Season scallops with salt. When the pan is very hot add the scallops reduce heat to medium cook for 2 minutes and then flip scallops and cook for another 1 minute add remaining butter and cook for 1 minute more.
Smear cauliflower puree on the plate and top with cauliflower florets, bulrush and ramps.
Place 2 scallops on either side of the puree tear shiso leave and sprinkle over the finished plate. Enjoy!
