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Pan Seared Scallops with Cauliflower Puree

Date Added: Apr 26, 2010 Continental Appetizers
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Prep Time

8 mins

Cook Time

15 mins

Ready In

23 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Delicious Golden Seared Scallops accompanied by a Smooth Cauliflower Puree and Sauteed Shitake Mushrooms. Great way to start any dinner party.


Ingredients

  • 6  Each Scallops, large
  • 1
  •  To Taste Salt and Pepper
  • 2
  • 1  Each Cauliflower, head
  • 3
  • 2  Cup(s) Milk
  • 4
  • 3  Table Spoon(s) Butter
  • 5
  • 2  Table Spoon(s) Oil
  • 6
  • 1  Table Spoon(s) Parsley Oil
  • 7
  • 1/2  Cup(s) Shiitake Mushrooms
  • 8
  • 1  To Taste Salt and Pepper
  • 9
  • 1  Each Thyme Sprig
  • 10

Directions

    1. Cut Cauliflower into equal pieces and cook in the milk until tender.
    2. Remove cauliflower and puree with the milk and butter, taste and season with salt and pepper.
    3. Dry and season the scallops and sear in a hot pan until golden on both sides.
    4. Add 1 Tablespoon of butter with a sprig of thyme and baste the scallops.
    5. Get 1 Tablespoon of oil hot and saute the quartered mushrooms and season with salt and pepper.
    6. To make parsley oil: puree parsley with olive oil and strain.
    7. Plate dish as video shows

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