Seared Scallops with Mustard Sauce and Cauliflower Puree

Preparation Time20 mins Cooking Time40 mins Makes 3

Seared Scallops with Mustard Sauce and Cauliflower Puree

Nutritional Information

Calories

159.2kcal (3 serving)

Total Fat

4.4g (3 serving)

Saturated Fat

2.51g (3 serving)

Trans Fat

0.0g (3 serving)

Cholesterol

20.38mg (3 serving)

Sodium

139.43mg (3 serving)

Total Carbs

19.33g (3 serving)

Dietary Fiber

2.86g (3 serving)

Sugars

1.85g (3 serving)

Protein

6.53g (3 serving)

Ingredients List
  1. 6 shacked scallops
  2. 1 large potato
  3. 1 small cauliflower
  4. 1 tablespoon Maille Mustard with Rosemary Honey
  5. 1/2 glass  wine
  6. 1 tablespoon of butter
  7. 1 teaspoon drained capers
  8. A few tarragon leaves

Directions

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1. Peel the potato and cut in quartz, thick cut the cauliflower and boil with the potato for 10 minutes.

2. Remove the water and blitz with a blender into a puree.

3. Add a heavy base pan on medium to hot, add the butter and once melted sear the scallops in the butter, once golden flip on the other side and sear this side as well.

4. Add the Maille Mustard with Rosemary Honey, wine, capers and tarragon leaves and bring to a simmer for 3 minutes.

5. Serve hot on the potato cauliflower puree and garnish with the crushed peanuts.