Seared scallops with cauliflower puree

For the scallops
  • 12 sea scallops (select same size scallops to the best of their availability and the color has to be beige pink rather than white)
  • 2 tablespoons butter
  • Olive oil
  • Sea salt and freshly ground black pepper
For the puree
  • 2 cup cauliflower florets
  • 2 cups Yukon Gold Potatoes, peeled and cubed
  • 2 cups low-sodium vegetable broth or water
  • 1 tablespoon unsalted butter
  • ¼ teaspoon Aleppo pepper or pinch of red pepper flakes
  • Sea salt
  • ¼ cup pine nuts, toasted
  • 1/8 cup golden raisins, soaked
  • 3 tablespoons capers, fried
  • 3 tablespoons parsley, finely chopped

NEXT instructions you can go  HERE

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