Steamed scallops with cauliflower and truffle purée
TM6 TM5 TM31

Steamed scallops with cauliflower and truffle purée

4.6 (9 ratings)

Ingredients

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

Scallops

  • 500 g water
  • 16 scallops in shells
  • fresh chives, finely chopped, for garnishing

Nutrition
per 1 portion
Calories
271 kJ / 64.5 kcal
Protein
6 g
Carbohydrates
2 g
Fat
3.4 g
Saturated fat
1.7 g
Fiber
1 g
Sodium
160.2 mg

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