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On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Seared Scallops & Cauliflower Puree

Sweet scallops nestled in a dreamy, creamy cauliflower purée

Ingredients:

 

  • Scallops
  • Garlic
  • Shallot
  • Tomato
  • Scallion
  • Cauliflower
  • White wine
  • Vinegar
  • Soy sauce
  • Olive oil
  • Salt and Pepper to taste

 

 

Directions:

 

  1. In a plate, placed the scallops, add olive oil and salt to taste.
  2. Warm olive oil in a large skillet, put scallops in, cook and flip until
    turns golden brown on both sides.
  3. In a same skillet, add butter, minced garlic, minced shallot and
    minced tomato. Add white wine, vinegar and soy sauce to taste.
    Seasoning with salt and pepper.
  4. After cooking for a while, add minced scallion in the skillet. Mixture
    well.
  5. Meanwhile, cut a cauliflower into bite-size florets, put them in a
    boiling pot of salted water. Cook for 10 minutes. Transfer to a
    blender, mashed it.
  6. Place the mashed cauliflower and cooked scallops on a plate,
    garnish with scallion and serve.