Sunday, March 6, 2011

Seared Scallops with Cauliflower Puree

Yes, another seafood meal this week.  This recipe is from the March issue of Cooking Light (see below for the link to the recipe).  It took about half an hour to make and tastes fantastic!  I probably didn't sear the scallops quite as much as I should have, but my smoke detector kept going off from just heating the oil so I had to lower the heat somewhat. :-/

Here's a close-up.  For these pictures, I used a full-spectrum studio light (was too dark outside to take advantage of natural lighting) and placed the camera on a tripod with it set on a timer.  I think this really helped with the lighting and blur issues.  Apparently I cannot keep my tiny hands steady with an exposure time of 1/60 seconds (ISO 800), but the tripod/timer combo allowed this picture taken at a 1/15-second exposure and an ISO speed of 400 (no flash) to turn out much better.  Why I didn't think of doing this earlier, I don't know!  Now to get my remote control working again so I don't have to wait 10 seconds every time I try to take a picture!

Recipe courtesy of:
Cooking Light (get the recipe here)