Scallops with cauliflower purée
Ready in 25 min1 serving
397kcal · per serving
Protein41.4 g
Carbs24 g
Fat12.5 g
Ingredients
- 150 g Scallops, cooked
- 300 g Cauliflower, cooked
- 50 ml Skimmed milk
- 5 g Butter (unsalted)
- 80 g Green peas
- 5 g Olive oil
- 10 g Lemon
Steps
- Steam the cauliflower for 12 min, then blend it with the milk and butter.
- Cook the peas in boiling water for 3 min.
- Sear the scallops for 90 seconds per side in very hot oil, squeeze over the lemon and serve on the purée with the peas.
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