Diver Scallops with Cauliflower Cream, Lemon Confit and Golden Osetra Caviar

Diver Scallops with Cauliflower Cream, Lemon Confit and Golden Osetra Caviar

Our friends at TRU Restaurant in Chicago shared with us this simple yet decadent recipe that is perfect for a first course. More about Chef Rick Tramonto’s food philosophy can be seen in our Behind the Toque article.

Serves 6


6 Diver scallops
1 head cauliflower
Milk (see quantity in preparation, below)
Pinch of curry powder
Zest from 2 lemons, pith removed
3 tablespoons lemon juice
3 tablespoons sugar
Golden Osetra Caviar
Fresh chervil sprigs, for garnish


For the cauliflower purée:
Cut cauliflower into very small florets, put into small pot and add a small pinch of curry powder and cover with milk.  Cook until tender.

Strain out florets and place in a blender, adding enough of the cooking liquid to make a smooth purée.

For the lemon confit:
Be sure to remove all pith from the lemon zest. Blanch 3 times in water. In a separate pan, bring lemon juice and sugar to a boil to dissolve sugar.  Add blanched lemon zest (make sure that the lemon zest is covered by the liquid) and cook slowly until syrupy and translucent.

Prepare the scallops:
Heat a stainless steel pan over medium-high heat. Lightly season the scallops with salt and white pepper, to taste. Add 1 tablespoon of olive oil to the hot pan and immediately sear the scallops. Reduce the heat, and turn the scallops once they start to caramelize a bit. Take off the heat and let them finish cooking, until just opaque.


Place a spoonful of cauliflower purée on plate, top with scallop.  Garnish with the lemon confit strips (cut into fine julienne), a spoonful of Golden Osetra caviar, and a sprig of fresh chervil.

Copyright © 2006 TRU Restaurant. Recipe by Rick Tramonto. Reprinted with permission.