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recette, facile, pétoncle, purée, chou-fleur, salsa fresca

SEARED SCALLOPS, CAULIFLOWER PUREE AND SALSA FRESCA

Ingredients:
  • 6 large scallops
  • 3 slices of Prosciutto
  • 3 Roma tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • juice of 1 lime
  • 1/2 seedless green Jalapeno, finely chopped
  • 1 tsp. Firebarns Original
  • 1/2 cauliflower
  • 1/2 cup of 15% cream
  • 1 tbsp. butter
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
  • Micro inch for presentation (optional)

Preparation:

In a bowl. Combine tomatoes, red onion, green Jalapeno, lime juice and Firebarns Original. Mix well, season with salt and pepper and set aside to cool.
On a baking sheet, cook Prosciutto slices for about 10 minutes at 400F or until crisp. Set aside.
In a saucepan of boiling water, cook cauliflower for about 10 minutes or until tender, drain and put in a blender with cream, butter, onion powder and garlic powder. Blend until smooth and keep warm.
In a skillet over high heat, melt butter, add scallops and cook for about 2 minutes on each side.
For presentation, start with the purée, add the scallops, the salsa fresca and crumble the Proscuitto chips. Season with salt and pepper and sprinkle with micro pods.

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