Chris Siropaides, Georges’ newly promoted executive chef and a back-of-the-house veteran of the suburban restaurant for more than six years, knows a thing or two about cooking under pressure. But the Montgomery County-born talent took a more leisurely approach with this recipe, one that home chefs will fi nd easy in both preparation and presentation.

“The salty-sweetness of the scallops and the richness of the cauliflower puree make for a light, healthy dish. A blender is the only equipment that you need, so it’s easy to make. I like to pick up all of the vegetables at the Wayne Farmers Market, which is right across the street from Georges’.”

PAN-SEARED SEA SCALLOPS WITH CAULIFLOWER PUREE, PICKLED SPRING VEGETABLES AND RED BEET VINAIGRETTE

(Serves four)


Pickled Spring Vegetables:
¼ head cauliflower
½ bunch tricolored baby carrots
½ bunch red radishes
½ bunch baby turnips
4 baby zucchini
4 candied striped beets
2 cups sherry vinegar
6 cups water
¼ cup sugar
3 Tbsp. salt
1 Tbsp. white pepper
½ Tbsp. red pepper flakes
1 Tbsp. coriander seeds
1 Tbsp. mustard seeds
1 Tbsp. fennel seeds
1 Tbsp. anise seeds

A few days before the meal, clean the vegetables and cut them into small pieces. Blanch them in boiling salt water for 20 seconds and remove. Meanwhile, combine the sherry vinegar, water, sugar and all of the seasonings in a large pot and bring to a boil. Place the blanched vegetables in a Tupperware or other heat-safe container with a lid. Strain the liquid, pour over the vegetables and seal. The pickled vegetables will keep for two months.

Red Beet Vinaigrette:
½ lb. red beets
1 cup white balsamic vinegar
2 cups blended oil
1 Tbsp. Dijon mustard
2 shallots, chopped
2 sprigs thyme
Salt and pepper to taste

Place the beets in a baking dish and cook at 400 degrees about 30 minutes until tender. Allow the beets to cool and then peel them. In a blender, combine the beets, mustard, shallots, thyme and vinegar. Slowly blend with oil, seasoning to taste with the salt and pepper.

Cauliflower Puree:
½ head cauliflower
2 cups milk
1 stick butter
Salt and pepper to taste

Place the cauliflower and milk in a saucepan and cook over medium heat until the caulifl ower is tender and can be easily pierced with a fork. Transfer to a bowl and add the butter. Blend with a hand mixer until smooth, seasoning to taste.

Pan-seared Scallops:
2 Tbsp. olive oil
8 U/10 sea scallops
4 oz. micro basil or micro green shiso

Heat olive oil in a large pan over medium-high heat and add the scallops, pan-searing until golden brown on both sides.

Place the caulifl ower puree on the bottom of the plate, followed by the pickled vegetables. Set two scallops on top of each serving and drizzle the beet vinaigrette around the plate. Finish with the micro basil or green shiso.