We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

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

Seared Scallops with Cauliflower Purée and Saffron-Infused Sauce
A sophisticated dish featuring perfectly seared scallops, creamy cauliflower purée, and a delicate saffron sauce.
Seared Scallops with Cauliflower Purée and Saffron-Infused Sauce

This meal provides a balanced source of protein and healthy fats, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 6
    item
     scallop
  • 300
    g
     cauliflower
  • 20
    g
     butter
  • 0.5
    g
     saffron
  • 1
    item
     shallot
  • 100
    ml
     white wine
  • 200
    ml
     chicken stock
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 2
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 45 minutes
Seared Scallops with Cauliflower Purée and Saffron-Infused Sauce
Instructions:
  1. Heat olive oil in a pan over medium-high heat.
  2. Season scallops with salt and black pepper.
  3. Sear scallops for 2-3 minutes on each side until golden brown. Remove and set aside.
  4. In the same pan, add chopped shallot and sauté until translucent.
  5. Add white wine and saffron, simmer until reduced by half.
  6. Add chicken stock and reduce again until slightly thickened.
  7. Steam cauliflower until tender, then blend with butter until smooth. Season with salt and pepper.
  8. Plate the cauliflower purée, top with scallops, and drizzle with saffron sauce.
  9. Finish with a squeeze of lemon juice before serving.
Nutrition Per Serving 654 g Per 100g
Energy 600 kcal 92 kcal
Protein 30 g 4.6 g
Fibre 5 g 0.8 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 20 g 3.1 g
Fat 40 g 6.1 g
  • 6
    item
     scallop
  • 300
    g
     cauliflower
  • 20
    g
     butter
  • 0.5
    g
     saffron
  • 1
    item
     shallot
  • 100
    ml
     white wine
  • 200
    ml
     chicken stock
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 2
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Heat olive oil in a pan over medium-high heat.

Season scallops with salt and black pepper.

Sear scallops for 2-3 minutes on each side until golden brown. Remove and set aside.

In the same pan, add chopped shallot and sauté until translucent.

Add white wine and saffron, simmer until reduced by half.

Add chicken stock and reduce again until slightly thickened.

Steam cauliflower until tender, then blend with butter until smooth. Season with salt and pepper.

Plate the cauliflower purée, top with scallops, and drizzle with saffron sauce.

Finish with a squeeze of lemon juice before serving.

Contact About
Privacy Policy Terms of Service Sitemap