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Scallops with creamy cauliflower puree and korma vinaigrette



1 small head of cauliflower
2 cups milk
8 cloves of garlic
Juice of ½ lemon
2 tbsp. olive oil
6 scallops
Pea cress
Marigold flowers

2 tbsp. olive oil
1 tbsp. korma paste
Juice and grated peel of 1 lemon


Chop the cauliflower and put in a pan with the milk and garlic cloves, and cook for 15 minutes, until the cauliflower is tender. Put in a measuring cup with half of the milk, salt, pepper and the lemon juice. Blend until smooth and creamy. Add a little more milk if the puree is too thick.

For the dressing, mix all the ingredients together in a blender, and season with salt and pepper.

Pat the scallops dry with a paper towel. Heat olive oil in a skillet until hot, and add the scallops. Season them with salt and pepper, cook for 1 minute and turn over. Cook another minute and take out of the pan.

Spread a few tablespoons of the cauliflower puree on each plate, top with the scallops, dressing and the cress and marigold leaves.


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