From 2007 (self portrait with food)
|Self Portrait. Bruce Barone.|
Food & Wine April 2007
TOTAL TIME: 30 MIN
1/2 small head of cauliflower, cut into small florets (4 cups)
1 tablespoon extra-virgin olive oil
12 jumbo scallops (1 1/2 pounds), side muscle removed
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup chopped roasted almonds, preferably marcona
2 tablespoons drained small capers
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon chopped flat-leaf parsley
Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.
Sommelier Choice Blanchard suggests the 2005 Vinum Cellars Vista Verde Vineyard Viognier, which is as exotically rich as these sautéed scallops are.
Easy-to-Find Choice Richard Bruno, co-owner of Vinum Cellars, also makes wines for Smoking Loon, a much larger brand; try the refreshing 2005 Viognier.
We drank a 2005 Clos Du Bois Pinot Grigio.
TREMENDOUS DINNER!!!!!! Served with Parmesan Couscous and Green Salad.
Softbox 3 1/2 feet away to my right. 4 feet off ground.
Strobe with White Umbrella 7 1/2 feet away from me and 6 feet off ground.
Camera 6 feet away; 4 1/2 feet off ground next to strobe.