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Scallops with cauliflower purée

Ingredients for 4 portions

Per portion: 1549 kJ / 370 kcal





Preparation time: 35 mins

Place the scallops in a deep pan, add 3 ts of Orange Ponzu, turn and let marinate 30 minutes.

Remove the florets of the broccoli, blanch them into boiling salty water for 3 minutes. Drain them immediately.

Put the cauliflower florets into boiling salty water, cook during 15 minutes. Drain and put into a blender bowl, add the cream, 2 ts Orange Ponzu sauce. Mix and pour into a sauce pan, add the broccoli florets, cook at low heat.

Heat a pan at high temperature, place the scallops inside and cook them during 1 minute on each side. Remove from the pan and put them on plates. Put the marinade into the pan and make it reduce at high heat. Pour this reduction on the scallops, place the cauliflower and broccoli purée, grate the twist of lime and serve immediately.