These scallops are the perfect starter for a Christmas Dinner. You can easily prepare the cauliflower a couple of hours before serving so you just need to sear the scallops. No fuzz, very easy and oh so yummie.
I had some leftover cauliflower puree and we had the same dish two days later because I just couldn’t let this puree go to waste. I still tasted really good.
Seared Scallops with duo of cauliflower
Prep time
Cook time
Total time
Adapted from the recipe by Seppe Nobels from Graanmarkt 13
Author: Must be Yummie
Recipe type: Starter
Cuisine: Seafood
Serves: 25
Ingredienten
- 12 scallops
- 1 cauliflower
- 800 ml (lactose free) milk
- 300 ml rice cream (or regular cream if you are not lactose intolerant) I used Rice Dream
- 30 gr lactose free butter (I use Valio)
- 1 star anise
- 3 bay leaves
- juice of 1 lime
- olive oil
- watercress or other sprouts for decoration
- 10 hazelnuts, crunched
Werkwijze
- Start with the couscous of cauliflower. Just pulse ¼ of the cauliflower in your food processor to obtain a couscous like texture. Season with lime juice, olive oil, pepper and salt and set aside.
- Cook the remaining cauliflower in the milk, cream and butter with the star anise and bay leaves.
- When your cauliflower is tender, drain it in the sink but keep a bit of the cooking fluids.
- Take out all bay leaves and star anise and blend until you have a smooth puree. If necessary you can add some of the milk/cream cooking mixture. Season with pepper and salt and keep warm.
- Pat the scallops dry with some kitchen paper and season with pepper and salt. Heat some olive oil in a large pan and sear the scallops for 2 minutes every side so they stay tender almost raw on the inside. This is how I love it best but you can easily pan sear it a bit longer.
- Put some puree on a heated plate and scoop some of the couscous on either side. Finish with the scallops, watercress and hazelnuts.
- Enjoy!
Nutrition Information
Serving size: 4
Sincere apologies for the picture but it wasn’t easy, preparing the dish, setting the plates and then trying to take a nice picture before the scallops cool down :-).