Sauteed Scallops With Creamed Cauliflower And Bacon – a delicious recipe with cauliflower, heavy cream, butter, olive oil, flour, bacon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Steam the cauliflower until very tender. Put into food processor and puree with cream and butter. Add the cream a little at a time...don't let the cauliflower get soupy. Season to taste with salt and pepper.
2
Remove the little musle that is part of the scallop...it pops out very easily. Very lightly dust them with flour, just on the top and bottom which will be carmelized.
3
Sautee on high heat in a little olive oil until the scallops have a nice crispy golden color. When the scallops are golden on both sides; lower the heat and cook for about a minute more. (be sure that the scallops are not touching while sauteeing)
4
Spoon the cauliflower on a plate. Then place 3 scallops on top of the cauliflower.
5
Sprinkle liberally with the very crispy crumbled bacon.(or pancetta)
6
Finish with a sprinkling of pink peppercorns.
7
WINE: This recipe is a umami fest!!!
401
kcal
Calories
38
g
Fat
2
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 18 dayboat scallops, 1 large cauliflower, 1/2 to 1 cup heavy cream, add a little at a time, 1/2 cube soft butter, and more.
Yes, Sauteed Scallops With Creamed Cauliflower And Bacon 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
