Scallops with Cauliflower Cream

Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.

Seafood Gluten Free Gourmet Scallops Low Carb

Estimated Nutrition

Calories

433.1

kcal / serving

2598.6 kcal total

Carbs

9.1g

per serving

54.8 g total

Fat

39.7g

per serving

238.4 g total

Protein

10.2g

per serving

61.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Milk

plus additional for boiling cauliflower

100

Butter

divided use

250

Double Cream

for pureé

Butter

for mushroom duxelle

NutsSeeds

piece

Salt

to taste

piece

Pepper

to taste

tsp

Parsley

fresh, chopped

piece

Chive

chopped for garnish

OilsFats

piece

Olive Oil

dash for frying

piece

Truffle Oil

drizzle for garnish

Seafood

piece

Scallop

large, fresh

Vegetables

piece

Cauliflower

large, leaves removed, chopped

piece

White Onion

chopped

piece

Leek

small, chopped

piece

Garlic Clove

small, chopped

piece

Shallot

small, finely chopped

150

Chestnut Mushroom

sliced

Method

Blend the cauliflower mixture with a hand blender until smooth and stir in remaining 50g butter.

Cook chopped cauliflower in a pan with milk until tender, then drain.

Sauté chopped onion, garlic, and leek in 50g of butter until softened.

Heat 250ml milk and 250ml cream with seasoning, then add the cooked cauliflower.

Sauté garlic, shallot, mushrooms, and parsley in 50g butter until shallots soften.

Fry scallops in a dash of olive oil for 30 seconds on each side.

Layer cauliflower cream, mushroom duxelle, and a scallop in bowls; garnish with chives and truffle oil.