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Seared Scallops with Cauliflower Purée and Saffron-Infused Quinoa
Seared Scallops with Cauliflower Purée and Saffron-Infused Quinoa

Seared Scallops with Cauliflower Purée and Saffron-Infused Quinoa
A sophisticated dish featuring perfectly seared scallops, creamy cauliflower purée, and aromatic saffron-infused quinoa.
Seared Scallops with Cauliflower Purée and Saffron-Infused Quinoa

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 8
    item
     scallop
  • 300
    g
     cauliflower
  • 100
    g
     quinoa
  • 0.5
    g
     saffron
  • 20
    g
     butter
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 60 minutes
Seared Scallops with Cauliflower Purée and Saffron-Infused Quinoa
Instructions:
  1. Rinse the quinoa under cold water. In a pot, bring 200 ml of water to a boil, add saffron and quinoa. Cover and simmer for 15 minutes until water is absorbed.
  2. Cut cauliflower into florets. Boil in salted water until tender. Drain and blend with butter until smooth. Season with salt and pepper.
  3. Pat scallops dry with paper towels. Season with salt and pepper.
  4. Heat olive oil in a pan over medium-high heat. Sear scallops for about 2 minutes on each side until golden brown.
  5. Finely chop garlic and parsley. Zest the lemon.
  6. Plate the dish by placing a scoop of cauliflower purée, a serving of saffron quinoa, and top with seared scallops.
  7. Garnish with garlic, parsley, lemon zest, and a squeeze of lemon juice.
Nutrition Per Serving 500 g Per 100g
Energy 650 kcal 130 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 50 g 10.0 g
Fat 35 g 7.0 g
  • 8
    item
     scallop
  • 300
    g
     cauliflower
  • 100
    g
     quinoa
  • 0.5
    g
     saffron
  • 20
    g
     butter
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Rinse the quinoa under cold water. In a pot, bring 200 ml of water to a boil, add saffron and quinoa. Cover and simmer for 15 minutes until water is absorbed.

Cut cauliflower into florets. Boil in salted water until tender. Drain and blend with butter until smooth. Season with salt and pepper.

Pat scallops dry with paper towels. Season with salt and pepper.

Heat olive oil in a pan over medium-high heat. Sear scallops for about 2 minutes on each side until golden brown.

Finely chop garlic and parsley. Zest the lemon.

Plate the dish by placing a scoop of cauliflower purée, a serving of saffron quinoa, and top with seared scallops.

Garnish with garlic, parsley, lemon zest, and a squeeze of lemon juice.

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