I love cauliflower in all shapes, but this is one of my favorites.
Good as an appetizer for four or light dinner for two.
🍷 Wine tips
Chablis Premier Cru — Scallops with cauliflower purée and herbal oil is a refined, elegant dish. Chablis Premier Cru — mineral, cool and clean — is the natural choice. White Burgundy (Meursault) adds extra creaminess that harmonises with the cauliflower purée.
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Scallops with cauliflower puree and herbal oil.
Good as an appetizer for 4 or light dinner for 2.
Ingredients
Method
- Herbal oil Beat basil, parsley, garlic and oil in a blender, add salt and pepper to taste.
- Cauliflower puree Divide the cauliflower into smaller pieces, boil soft in lightly salted water for about 10 min. Pour off the water and add cream and mix / mash to a fine consistency and let the mash boil. Season with salt and pepper and add more cream if needed.
- Scallops Fry with a little olive oil, but do not fry them through!