Cauliflower Stuffed with Saffron and Scallop Mousse Recipe

Name: Cauliflower Stuffed with Saffron and Scallop Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces cream; 1 head cauliflower, cut into florets; 1 pound bay scallops; 1 egg; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot pepper sauce (recommended: Tabasco); 1 tablespoon saffron steeped in 2 ounces white wine; Salt and pepper; Olive oil; 1 leek washed, thinly sliced; 4 baby fennel, cleaned, thinly sliced; 4 cups baby greens

Servings: persons

24 ounces cream
1 head cauliflower, cut into florets
1 pound bay scallops
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1 tablespoon saffron steeped in 2 ounces white wine
Salt and pepper
Olive oil
1 leek washed, thinly sliced
4 baby fennel, cleaned, thinly sliced
4 cups baby greens

1
Bring the cream to a simmer in a large saucepan.
2
Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes.
3
Drain, reserving both the cauliflower and the cream.
4
Chill the cream.
5
Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated.
6
Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly.
7
Season with salt and pepper.
8
Set up a bamboo stovetop steamer and heat over simmering water.
9
Line a small teacup with cauliflower florets and fill with saffron mousse.
10
Steam for 8 to 10 minutes, cool and invert onto a plate.
11
In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly.
12
Season with salt and pepper.
13
Place on plate next to cauliflower.
14
Garnish with baby greens.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 ounces cream, 1 head cauliflower, cut into florets, 1 pound bay scallops, 1 egg, and more.

Yes, Cauliflower Stuffed with Saffron and Scallop Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Stuffed with Saffron and Scallop Mousse

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