SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
- Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
- Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
- Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.
Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g, Sodium 293 g
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Israr shoro Abrar shoro
s_i@gmail.comThis dish is a must-try for any foodie.
Marcia Williams
w@hotmail.comI would recommend this recipe to anyone who loves seafood.
Diana Saenz
d-saenz90@hotmail.comThis dish is perfect for a special occasion.
saba jatti648
j-saba95@hotmail.frThe parsley added a nice pop of color to the dish.
mdparvez ahmed
m.ahmed@gmail.comThe capers added a nice touch of brininess to the dish.
erik flores
fe49@hotmail.comI would definitely make this dish again. It was easy to make and very delicious.
Finshley Bonga
bonga_f21@hotmail.comThis dish was a hit at my dinner party! Everyone raved about the scallops and the cauliflower puree.
Ayesha Gujjar
g.ayesha73@yahoo.comThe cauliflower puree was a bit bland for my taste, but the scallops were cooked perfectly.
Hafizshafqat Rasool
r-h@hotmail.frThis was my first time cooking scallops and they turned out great! The recipe was easy to follow and the dish was very flavorful.
Lockye iob
l.i@gmail.comThe scallops were a bit overcooked for my taste, but the cauliflower puree was spot on.
Syed Mussawir
mussawir.s@yahoo.comI followed the recipe exactly and the scallops turned out amazing! They were cooked to perfection and the cauliflower puree was so creamy and delicious.
Dickson Lwando
l_dickson78@yahoo.comThis dish was an absolute delight! The scallops were perfectly seared, and the cauliflower puree was incredibly smooth and flavorful. The parsley and capers added a nice pop of freshness and brightness. I would definitely recommend this recipe to any