Sea Scallops With Cider Glaze and Cauliflower Two Ways

Preparation

1. Step 1

   For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about ½ cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.

2. Step 2

   For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about ½ the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.

3. Step 3

   For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.

4. Step 4

   For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.

5. Step 5

   Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.