Scallops, Cauliflower Cream, Balsamic Reduction

This is just one of the fabulous dishes we had at our dinner party. Caramelized scallops are served over a heavenly cauliflower puree with cream, finished with a swirl of balsamic reduction.

Pat's inspiration for this dish came from Chef Reddington of Redd Restaurant, Napa Valley.

The cauliflower florettes are sauteed with capers, slivered almonds, and golden raisins. A delicious combination of flavors and textures.

She chose Treana 2005 Central Coast 50% Marsanne 50% Viognier from the Mer Soleil Vineyard to pair with this dish. Excellent!

Happy Birthday Pat!