In the Kitchen with Morello Bistro - WFSB 3 Connecticut

In the Kitchen with Morello Bistro

Check out Morello Bistro!



Sunday, March 3 thru Thursday, March 7, 2013

Sunday, March 3 thru Thursday, March 7, 2013

For more information visit: New England Culinary Group


Today's Recipe:

Seared Scallops with Caramelized Cauliflower, Capers, Sultanas and Pancetta


4 sea scallops

I head cauliflower

1 tbsp Pancetta, diced and rendered

1 tbsp Raisins

2 tbsps red wine vinegar

1 tbsp Capers

1 tsp Caperberries

2 ozs Butter

1 tbsp Lemon Juice

2 tsp Chives


For the sauce:

Whip butter with whisk in a small pot with 1 tbsp warm water add lemon juice, pancetta, capers, caper berries, raisins and chives  set aside somewhere warm.

For the cauliflower:

Turn cauliflower upside down. Cut off 1/2 inch from left and right of the core of cauliflower.  Then cut remaining piece through the center of the core.  Salt and pepper pieces of cauliflower.  Sautee in a pan with olive oil until cauliflower is nicely browned.   Cook in oven till tender about 5 minutes

For the scallops:

Salt and pepper the scallops and sear in a very hot cast iron skillet.  Turn and brown the other side.  Cook about 3 minutes. 

For the Plating:

Place cauliflower on plate, add scallops to plate some on the cauliflower and some on the plate.  Spoon sauce over scallops and cauliflower.  


Participating restaurants:


Avenue Café

Bistro Latino

Centro at the Mill Restaurant

Eleven14 Kitchen

Greco's Bella Cucina

Lolita Cocina & Tequila Bar

Morello Bistro


The Ginger Man


Port Chester



China White (Purchase)


John's of Arthur Avenue



Tarry Lodge

Willett House