Food recipes
Scallops With Cauliflower and Potato Puree
Scallops With Cauliflower and Potato Puree Ingredients: cauliflower, raw potatoes, raw, skin water, bottled, generic soup, chicken broth or bouillon, dry oil, canola mollusks, scallop, (bay and sea), cooked, steamed s...
Scallops With Cauliflower and Potato Puree
Ingredients:
cauliflower, raw
potatoes, raw, skin
water, bottled, generic
soup, chicken broth or bouillon, dry
oil, canola
mollusks, scallop, (bay and sea), cooked, steamed
salt, table
spices, pepper, black
butter, without salt
spices, pepper, red or cayenne
sugars, granulated
water, bottled, generic
carrots, raw
butter, without salt
spices, tarragon, dried
mustard, prepared, yellow
vinegar, cider
salt, table
Directions:
For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat.
Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan.
Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth.
Divide among plates, and top with about 4 scallops each.
Equally divide and place tarragon veggies on the side.
For the Tarragon Vegetables:
Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes.
Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt.
Serve as a side dish.
Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies.
Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.
Ingredients:
cauliflower, raw
potatoes, raw, skin
water, bottled, generic
soup, chicken broth or bouillon, dry
oil, canola
mollusks, scallop, (bay and sea), cooked, steamed
salt, table
spices, pepper, black
butter, without salt
spices, pepper, red or cayenne
sugars, granulated
water, bottled, generic
carrots, raw
butter, without salt
spices, tarragon, dried
mustard, prepared, yellow
vinegar, cider
salt, table
Directions:
For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat.
Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan.
Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth.
Divide among plates, and top with about 4 scallops each.
Equally divide and place tarragon veggies on the side.
For the Tarragon Vegetables:
Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes.
Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt.
Serve as a side dish.
Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies.
Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.