Recipe: Grilled Scallops with Raisin Relish

Grilled Scallops with Raisin Relish from Nobilo

Serves 4



  • 10-20 dry sea scallops

Chef ’s Tip: The scallops should come cleaned from the fish market, but may still have a small muscle that is of a whiter color attached—it should be discarded. Simply peel it off (should be very easy).

Heat grill to medium to high. Oil and season the scallops. To get cross marks, move the scallop twice on each side. Total grill time should be 4 minutes.

Cauliflower Puree


  • 2 cauliflower crowns, finely chopped
  • 1 large white onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 stick of butter
  • 1/2 cup cream
  • 1/2 tablespoons tahini
  • Lime juice to taste
  • Salt to taste

On very low heat, sweat onions and garlic in butter until translucent. Add cauliflower and cook until cauliflower is soft, approximately 40-60 minutes, depending upon the degree of heat. Do not color. Add cream and reduce by 1/4. When cooked, strain cream and remove all extra cream. Then in a blender, purée until silky smooth. Add salt, tahini and lime juice. The lime juice is just for balance and should not be a predominate flavor.

Garnish Options

  • Fennel fronds
  • Dill
  • Celery leaves
  • Watercress
  • Roasted pistachios
  • Olive oil

Golden Raisin Relish


  • Zest of 3 lemons
  • 2 tablespoons jalapeños, finely diced
  • 4 tablespoons ginger, very finely diced
  • 4 tablespoons lemongrass, very finely diced
  • 4 tablespoons rosemary, very finely diced or powdered
  • 1/2 cup shallots, finely diced
  • 3 1/2 tablespoons red chili, finely diced
  • 4 cups golden raisins
  • 1 cup cider vinegar
  • 1 cup Chardonnay vinegar
  • 1/2 cup sugar
  • 1 cup Nobilo Sauvignon Blanc

Sweat the aromatics (lemon, chili, ginger, lemongrass and rosemary) in a very small amount of oil. Deglaze with Nobilo Icon Sauvignon Blanc and reduce by half. Add sugar and both vinegars. Cook until the sugar is dissolved; do not color. Add raisins and bring to boil; hold at boil for 5 minutes without stirring. Purée 1/2 the relish and add it to the un-puréed mix. Store in pint containers.

Final Dish

Make a circle when you plate this dish, using 2 scallops, 2 “dollops” of purée and 2 small rounds of relish. Clean the herbs and place over the finished dish. Finish with olive oil.

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