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Seared Scallops w/ Cauliflower Purée & Spicy Peach Chutney

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I've got something a little different today! I felt super inspired by summery BBQ'd shrimp and refreshing salsa, but when I woke up this morning it was so gloomy and its been raining all day so, now I feel like something rich and warm. I intended on making a cold peach salsa, instead, I'm taking similar ingredients and making a Spicy Peach Chutney. I'd never made peach chutney before but this one turned out really tasty so instead of testing it a million times, I'm just going to put it out there, raw and unrefined!

Trust me. It's good.

Buck Naked Kitchen - Seared Scallops w/ Cauliflower Purée & Spicy Peach Chutney

I did some research. I found that in a lot of recipes for chutney, tomatoes were blanched then cooled & peeled. same with the peaches/apricots. Then they were Jarred. Time consuming.. and, well, I don't have time for that!

I peeled my tomato/peaches right away, diced them up and let them cook down in their own juices. I mashed them in the pot, added the remaining ingredients, and set aside to cool. done and done in less than 15 mins and it tastes so great! The rest of the recipe is a piece of cake!

Enjoy. xo

Buck Naked Kitchen - Seared Scallops w/ Cauliflower Purée & Spicy Peach Chutney

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Seared Scallops w/ Cauliflower Purée & Spicy Peach Chutney

Easy Spicy Peach Chutney

Makes approx 2 cups

Ingredients

  • 3 Large peaches, peeled,cored and diced 
  • 1 Large Tomato, peeled and seeded 
  • Juice of 1 Lime
  • 1 Tbsp red onion, Finely chopped
  • 1 Tbsp Mint, Chopped
  • 1/2 medium sized Jalapeno, seeded and finely chopped (or 1 small)
  • 1/2 tsp yellow curry powder
  • Sea Salt to taste

Directions

In a small saucepan on medium heat, add the diced peaches and tomato. Cook until everything softens completely (about 10 mins) . Mash with a potato masher until mostly combined but still a little chunky.

Add remaining ingredients and stir to combine. Adjust seasoning to your preference and set aside to cool. Serve at room temperature (or cold, whatever your prefer). The sauce will thicken as it stands.

Seared Scallops with Curried Cauliflower Purée

Serves 2 | Time - 30 mins

Ingredients

Cauliflower Purée
  • 1/2 Head Cauliflower Florets. (Approx. 4 cups)
  • 1/2 Cup Chicken Stock
  • 1/4 Cup Full Fat Coconut Milk
  • 2 Tbsp Ghee
  • 1 Tsp Yellow Curry Powder
  • Salt and pepper to taste 
Scallops
  • 10 Fresh Large Scallops, side muscle removed, rinsed and pat try with paper towel. Season well with salt and pepper
  • 1 Tbsp Olive Oil
  • 1 Tbsp Ghee
  • Salt and pepper
Garnish (optional)
  • Chopped Fresh Mint 
  • Radish Micro greens

Directions

  1. Steam cauliflower florets until fall apart soft (about 15 mins). Transfer to blender , add chicken stock, coconut milk, ghee & curry powder . Blend until smooth. Season with salt and pepper to desired taste. 
  2. Heat cast iron pan on high for about 1 minute . Add olive oil and ghee and let it heat up for about 30 seconds or until barely smoking . With tongs, place scallops in the pan seasoned side down. Cook 1-2 mins until golden brown, flip and cook for another 30 seconds. Scallops should be golden brown on both sides but still rare in the middle .
  3. Serve immediately on top of Curried cauliflower purée. add your spicy peach chutney & fresh mint or micro greens !

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