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.

For updates, follow the blog on these social media platforms:

Kamskjell med blomkålsmos og urteolje

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
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course appertizer, Dinner
Cuisine International
Servings 4
Calories 283 kcal

Ingredients
 
 

  • 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
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating