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1
For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar.
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2
Place over high heat until reduced to about 1/2 cup, about 15 minutes.
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3
Remove from heat, discard the chile, and season with salt and pepper.
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4
Set aside and keep warm.
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5
For the puree: Place a large saucepan over moderate heat.
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6
Add the canola oil and the cumin, and heat until shimmering.
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7
Add the shallots and ginger, and cook for 1 minute.
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8
Add the cauliflower trimmings and chicken stock.
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9
Bring to a boil and cover.
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10
Reduce heat to low and simmer for 5 minutes.
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11
Add Aleppo pepper and season with salt and pepper to taste.
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12
Transfer the trimmings to a food processor with about 1/2 the liquid.
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13
Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable puree.
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14
Set aside and keep warm.
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15
For the roasted cauliflower: Place a medium skillet over moderate heat.
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16
Add the canola oil and the cauliflower and Romanesco broccoli.
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17
Stir, uncovered, until coated with oil, about 1 minute.
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18
Cover and continue to cook until beginning to soften, 4 to 5 minutes.
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19
Add the onion, ginger, rosemary and thyme.
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20
Stir, cover and cook for another 5 minutes.
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21
Season with salt and pepper to taste, and set aside.
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22
For the scallops: Pat scallops dry with a towel.
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23
Heat a skillet over high heat; when hot, turn heat off and add oil.
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24
After a moment, add the scallops and return to high heat.
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25
Cook until well seared on each side, about 3 minutes a side.
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26
Place some puree on one side of each of 4 plates.
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27
Top with the roasted cauliflower and broccoli.
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28
Place scallops on the other side.
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29
Drizzle with glaze.
