1 Cook the cauliflower in a steamer, then heat the milk, nutmeg, and butter in a saucepan and add the cooked cauliflower, season and blend the puree, set aside.
2 Cook the mussels with the thinly sliced shallot, a glass of water, 20 cl (0.8 cup) white wine, 2 tsp fish stock, turmeric, stop cooking when shells open.
3 Strain the juice, add cornstarch and heat to thicken the sauce, set aside.
4 Pan-fry the scallops in butter for 2 minutes per side, basting them.
5 Reheat the puree in the microwave, plate the puree using a ring mold and top with some fried onions, arrange 4 scallops and 4 mussels per plate, add some sauce and serve the rest in a gravy boat
6 I added half a tomato and black olive slices for decoration.
Tip: the cooking of scallops is quick, the rest is prepared in advance, I reheated the mussels in the sauce to prevent them from drying out.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.