SAUTEED SCALLOPS WITH CAULIFLOWER PUREE

I was fortunate to eat at Redd another fine Yountville restaurant.
http://www.reddnapavalley.com/description.html
Met the chef there and he gave me this recipe which I am sharing with you.
My wife and I love it!

Cauliflower
1 head of Cauliflower  - 2 cups of cauliflower florets
1/4 cup of cream

Scallops
16 fresh scallops (Diver / Day Boat)
Olive Oil
Salt / Pepper to taste

Caper - raisin Mixture
1 1/2 Tbsp. of UNSALTED butter
2 Tbsp. of capers
2Tbsp. of slivered almonds
2 Tbsp. of GOLDEN raisins
1 Tbsp. of chopped parsley

Garnish
1/2 cup of balsamic vinegar, reduced
1 Tbsp. extra-virgin olive oil

CAULIFLOWER:
Bring 2 Qts. of salted water to boil.
Break 1 head of cauliflower into small pieces, reserving 1 cup of florets for garnishing.
The garnish florets should be blanched for 1 minute in boiling water and then put into an ice bath. Drain and set aside.
Cook the other florets in the water, strain, and plunge in the cold water.Strain and place in a saucepan and cover with cream and cook for 8 minutes. Puree and put through a fine mesh sieve. Keep warm.
SCALLOPS:
Warm a saute pan over medium heat. Add olive oil til smoking.
Season scallops with salt and pepper and saute 4 scallops at a time. Cook 1-1/2 mins. per side.
CAPER-RAISIN MIXTURE:
In a saute pan, add butter and cook the butter until it starts to turn brown. Add reserved florets and cook for 1 minute.
Add capers, almonds, raisins, season with salt and pepper and heat through.
BALSAMIC REDUCTION:
Bring balsamic vinegar to a boil and reduce to a syrup consistency. Reserve.
PRESENTATION:
Warm 4 plates. Put a small circle of cauliflower puree in the middle of each plate. Add 4 scallops and garnish with parsley. Drizzle balsamic reduction around plate and add a little extra virgin olive oil.

This recipe pairs well with a Spatlese German Riesling.
Here's the Top 10 from New York Times  - Eric Asimov / Bernard Kirsch:
http://www.nytimes.com/2009/04/01/dining/reviews/01wine.html

Schäfer-Fröhlich Nahe Bockenauer Felseneck Spätlese 2007

$40

*** 1/2

Lacy, delicate and almost fragile, with beautiful aromas and flavors of flowers, ginger and minerals. (Importer: Rudi Wiest/Cellars International, San Marcos, Calif.)

BEST VALUE

Joh. Jos. Christoffel Erben Mosel-Saar-Ruwer Ürziger Würzgarten Spätlese 2007

$29

*** 1/2

Complex and nuanced with juicy peach, apricot and mineral flavors. (Terry Theise/Michael Skurnik Wines, Syosset, N.Y.)

Wegeler Mosel-Saar-Ruwer Bernkasteler Doctor Spätlese 2007

$90

***

Delicate with lovely, lingering flavors of lime, spices and apricots. (Rudi Wiest/Cellars International)

Dr. Loosen Mosel-Saar-Ruwer Ürziger Würzgarten Spätlese 2007

$31

***

Well-balanced aromas and flavors of ripe fruit, citrus and slate. (Lauber Imports, Somerville, N.J.)

Schloss Lieser Mosel-Saar-Ruwer Brauneberger Juffer-Sonnenuhr Spätlese 2007

$40

***

Lacy Mosel fragility with citrus and mineral flavors. (Rudi Wiest/Cellars International)

Hexamer Nahe Meddersheimer Rheingrafenberg Spätlese 2007

$33

***

More intense than delicate with peach, apricot and mineral flavors. (Terry Theise/Michael Skurnik Wines)

Fritz Haag Mosel-Saar-Ruwer Brauneberger Juffer-Sonnenuhr Spätlese 2007

$38

***

Knife-edge balance of sweet and zesty with flavors of peaches, apricots and minerals. (Rudi Wiest/Cellars International)

Josef Leitz Rheingau Rüdesheimer Berg Roseneck Spätlese 2007

$40

***

Gorgeous yet balanced flavors of voluptuous ripe fruit, spices, minerals and flowers. (Terry Theise/Michael Skurnik Wines)

Willi Schaefer Mosel-Saar-Ruwer Graacher Domprobst Spätlese 2007

$35

** 1/2

Poised and balanced with spicy peach and mineral flavors. (Terry Theise/Michael Skurnik Wines)

Dönnhoff Nahe Niederhäuser Hermannshöhle Spätlese 2007

$68

** 1/2

Ripe and fleshy with persistent flavors of pears, herbs and minerals. (Terry Theise/Michael Skurnik Wines)

Thanks to  New York Times, Eric Asimov, Bernard Kirsch and  Redd - Chef Reddington.

Love is sharing a great meal with wine,
Steven