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Steamed scallops with cauliflower and truffle purée
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Cauliflower truffle purée
- 1 garlic clove
- 20 g butter
- 300 g cauliflower, broken into florets (3 cm)
- 100 g full cream milk
- 1 tsp truffle oil
- ¼ tsp sea salt, to taste
- 500 g water
- 16 scallops in shells
- fresh chives, finely chopped, for garnishing
- per 1 portion
- 271 kJ / 64.5 kcal
- 6 g
- 2 g
- 3.4 g
- Saturated fat
- 1.7 g
- 1 g
- 160.2 mg
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