Serves 1
5 scallops
2 tsp
coriander
4 oz
cauliflower
1½ oz
bacon, chopped
4 oz
spinach
3 large Kalamata olives
pinch
garlic
2 tsp
olive oil
pinch
parsley
pinch
cilantro
pinch
thyme
to taste
salt and pepper
Method:
Preheat oven to 300 degrees. Heat a cast-iron pan and drizzle with 1 tsp oil. Dredge the scallops in coriander and place in pan. Sear on both sides for two minutes. Remove from pan and cook in oven for five minutes, then remove. Turn oven to 400 degrees and roast cauliflower and bacon until charred.
To make the spinach tapenade, blend spinach, Kalamata olives, garlic, 1 tsp olive oil and herbs in a food processor until smooth. Season with salt and pepper.
Pile the cauliflower and bacon combination in the center of the plate and then add the scallops and spinach tapenade.
When You Go:
Braddock’s Tavern
39 South Main Street • Medford
609-654-1604 • braddocks.com