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.
Good as an appetizer for 4 or light dinner for 2.
- 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
Tried this recipe?Let us know how it was!