Pan Fried Scallops with Caramelised Cauliflower Purée and Cumin Velouté
Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
56.1g
per serving
224.2 g total
Fat
95.5g
per serving
382.1 g total
Protein
29.6g
per serving
118.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2.5
tbsp
Dairy
Fruits
1
piece
Lemon
juice only
Liquids
500
ml
500
ml
NutsSeeds
OilsFats
2
tbsp
Olive Oil
for sousing liquid
1
drizzle
2
tbsp
Olive Oil
for frying scallops
1
tbsp
White Truffle Oil
for dressing
Other
90
g
Seafood
8
piece
Scallop
large
Vegetables
1
piece
Shallot
sliced
1
piece
Cauliflower
cut into florets
2
piece
Cauliflower
large, for purée
250
g
Button Mushroom
sliced
1
tbsp
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16