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–+ servings
Kamskjell med blomkålsmos og urteolje
Yann A. SkaalenYann A. Skaalen

Scallops with cauliflower puree and herbal oil.

5 from 1 vote
Good as an appetizer for 4 or light dinner for 2.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: appertizer, Dinner
Cuisine: International
Calories: 283
Ingredients Method Nutrition Notes

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

Method
 

  1. Herbal oil Beat basil, parsley, garlic and oil in a blender, add salt and pepper to taste.
  2. 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.
  3. 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

Notes

Tips: Dry the scallops very thoroughly with kitchen paper. They must be completely dry to caramelize golden, not steam. Sear in a very hot pan for only 1 minute per side.
Storage: Eat immediately after cooking.
FAQ: The herb oil can be made the day before and kept in the fridge. Use parsley, chives or basil.

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