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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!