Scallops with Cauliflower Purée

Impress your guests...But don't tell them it only took 20 minutes to make!

Coline
Coline
4 minutesPrep time
20 minutesCook time
390 cal.Per serving

Utensils

Stovetop, Frying pan, Pot (small), Colander, Immersion blender

recipe

Scallops

Step 1

If using frozen scallops, defrost beforehand.

Cauliflower

Step 2

Wash, trim & chop the cauliflower.

Cauliflower

Step 3

Bring a pot of salted water to a boil. Add the cauliflower. Cook for 15 min, or until fork-tender.

Cauliflower

Step 4

Drain the cauliflower. Purée until smooth & creamy with an immersion blender, blender or food processor.

Butter (unsalted)
Nutmeg (ground)
Heavy cream

Step 5

Add the cream, butter, nutmeg (optional), salt & pepper to the cauliflower. Stir to combine. Keep warm while the scallops cook.

Hazelnuts
Scallops
White wine

Step 6

Melt a pat of butter in a pan over medium heat. Add the scallops, crushed hazelnuts & a splash of white wine (optional). Cook the scallops for 2-3 min on each side.

Step 7

Spread the cauliflower purée onto serving plates. Top with the scallops, hazelnuts & sauce. Season with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy390 cal.
Fat20 g
Carbohydrates25 g
Protein30 g
Fiber10 g

On average, one serving of the recipe "Scallops with Cauliflower Purée" contains 390 Energy, 20 g of Fat, 25 g of Carbohydrates, 30 g of Protein, 10 g of Fiber.

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Scallops with Cauliflower Purée
Very easy