Scallops with cauliflower purée and herb oil
Good as an appetizer for 4 or a light dinner for 2.
Ingredients
Instructions
-
Herb oil: Blend the basil, parsley, garlic and oil in a blender, add salt and pepper to taste.
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Cauliflower purée: Divide the cauliflower into smaller pieces and boil until soft in lightly salted water for about 10 min. Pour off the water, add the cream and blend or mash to a smooth consistency, then bring the purée to the boil. Season with salt and pepper and add more cream if needed.
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Scallops: Fry in a little olive oil, but do not cook them through!
Notes
Tips: Dry the scallops very thoroughly with kitchen paper. They must be completely dry to caramelise to a golden colour rather than steam. Sear in a very hot pan for only 1 minute per side.
Storage: Eat immediately after cooking.
FAQ: The herb oil can be made the day before and kept in the fridge. Use parsley, chives or basil.
Nutrition per serving
- Calories
- 317 kcal
- Carbohydrates
- 13 g
- Protein
- 18 g
- Fat
- 23 g
- Saturated fat
- 7 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 13 g
- Trans fat
- 1 g
- Cholesterol
- 42 mg
- Sodium
- 537 mg
- Potassium
- 801 mg
- Fiber
- 4 g
- Sugar
- 4 g
Nutrition values are estimates.