John Myers
Scallops with Cauliflower Puree and Rocket Pesto
The perfect scallops with cauliflower puree and rocket pesto recipe with a picture and simple step-by-step instructions.
- 1 Pc. Cauliflower fresh
- 100 g Arugula
- 0,5 Pc. Lemon
- 200 ml Olive oil
- 3 Pc. Clove of garlic
- 10 Pc. Scallops thrown
- 1 tbsp Butter
- Salt and pepper
- Cut up the cauliflower and cook in salted boiling water for 20 minutes until soft (remove the stalk). Drain and finely puree with salt, pepper and butter. Puree the rocket, lemon juice and olive oil in a blender to make a sauce. Peel the garlic, cut into slices and roast in olive oil until golden brown and remove from the oil again. Drain the scallops, season with salt and fry in olive oil. Put some cauliflower puree on the plates, arrange two mussels on each and pour a little rocket pesto over them.
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