It’s a hot summer evening, I’m exhausted from a busy day, and my family is asking what’s for dinner tonight? That’s when I pull a quick and healthy 30-minute dinner out of my hat – figuratively speaking.
Tonight, I made them seared scallops with cauliflower puree and a tangerine reduction. Sounds complicated – but let me tell you, it took less time to make than it would to order dinner and have it delivered.
Using rice bran oil, the meaty scallops were perfectly seared, the cauliflower puree taste just like mashed potatoes, and the tangerine reduction added a touch of sweetness. This fast and easy dinner was a hit!
Recently, I made the switch from using canola oil to rice bran oil, from California Rice Oil Company, when cooking foods that require a high heat. Rice bran oil has a smoke point about 490 F or 255 C, which is higher than most other vegetable oils. Because of its extremely high smoke point, rice bran oil is excellent for baking, sautéing, stir-frying, and deep-frying.
GMO free rice bran oil may be “The World’s Healthiest” edible oil, containing vitamins, antioxidants, nutrients and trans fat free. It’s not just delicate and flavorful, it may help lower cholesterol, fight diseases, enhance the immune system, fight free radicals and more. Rice bran oil is extremely light, versatile and delicious. Are you ready to make the switch to using rice bran oil? Go to www.californiariceoil.com for information on ordering.
- 1 cup tangerine juice (freshly squeezed or bottled)
- 1 large head of cauliflower
- ½ cup organic half & half
- 2 tablespoons butter
- 10 - 12 jumbo scallops
- 2 tablespoons California Rice Bran Oil
- Kosher salt
- Freshly ground pepper
- Rinse and pat scallops dry, refrigerate until ready to use.
- Pour tangerine juice in a small saucepan and place over medium-high heat until it is syrupy, approximately 10 minutes.
- Meanwhile, cut the cauliflower in florets, making sure they are similar in size. Fill a medium pot with water and bring it to a boil, and cook until tender, about 12 minutes. Drain the cauliflower. Add cauliflower, butter, and half & half to food processor and puree until smooth. Season with salt and pepper to taste. Set aside and cover to keep warm.
- Season the scallops with salt and pepper. Heat a large cast-iron skillet over high heat until very hot, and drizzle the rice bran oil into it. Place the scallops flat side down in the skillet. Don't move the scallops! It takes only 3 minutes to quickly sear the scallops and create a caramelized exterior. When the scallops have a rich brown color, flip them over and cook for another 3 minutes.
- To serve, spoon the cauliflower puree on bottom of each plate, top with scallops, and drizzle with the tangerine reduction.