Scallops with cauliflower puree and herbal oil.

I love cauliflower in all shapes, but this is one of my favorites.
Good as an appetizer for four or light dinner for two.

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Scallops with cauliflower puree and herbal oil.

Yann A. Skaalen

Good as an appetizer for 4 or light dinner for 2.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course appertizer, Dinner

Cuisine International

Servings 4

Calories 283 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 ms olive oil
• 12 scallops
• ½ basil one plant
• 3 parsley leaves stilker
• ½ clove garlic
• ½ dl olive oil
• ½ dl cream add more if you want it juicier
• 1 dl parmesan grated

Instructions

 

• 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!

Nutrition

Calories: 283kcalCarbohydrates: 3gProtein: 15gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 45mgSodium: 582mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 446IUVitamin C: 1mgCalcium: 308mgIron: 1mg

Keyword Scallops, Scallops with cauliflower puree

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