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


  • 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


  • 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!


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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