Stovetop, Frying pan, Pot (small), Colander, Immersion blender
If using frozen scallops, defrost beforehand.
Wash, trim & chop the cauliflower.
Bring a pot of salted water to a boil. Add the cauliflower. Cook for 15 min, or until fork-tender.
Drain the cauliflower. Purée until smooth & creamy with an immersion blender, blender or food processor.
Add the cream, butter, nutmeg (optional), salt & pepper to the cauliflower. Stir to combine. Keep warm while the scallops cook.
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.
Spread the cauliflower purée onto serving plates. Top with the scallops, hazelnuts & sauce. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
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.