Scallops with Cauliflower Mustard Purée
Serves 4
Here’s a meal worthy of a fine dining establishment. Grainy mustard is a whole seed laced version of the condiment and is also often labelled “Dijon”. It comes in a range of heat levels from mild to nose-clearing. It adds texture and verve to mashed and puréed vegetables. Removing as much moisture as possible from scallops is the key to achieving a good sear.
1 head cauliflower
1/2 cup (125 ml) milk
2 Tbsp (40 ml) white wine
1 Tbsp (20 ml) grainy mustard
1 garlic clove, minced
1 shallot, minced
2 tsp (10 ml) fresh thyme
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) lemon zest
1/4 tsp (2 ml) sea salt
1 cup (250 ml) shelled frozen edamame
1 lb (450 g) sea scallops
3 tsp (15 ml) grapeseed or extra-virgin olive oil
1 1/2 Tbsp (30 ml) chopped chives
Place florets of cauliflower in steamer basket and steam until tender, about 8 minutes.
Transfer cauliflower to food processor container along with milk, wine, mustard, garlic, shallot, thyme, fennel seeds, lemon zest and salt. Blend until smooth and set aside.
Prepare edamame according to package directions.
Rinse scallops with cold water and pat dry with paper towel. Season with salt and pepper. Heat oil in large saucepan over medium-high heat. Place scallops in pan and allow them to cook undisturbed until browned and crisp on one side, about 2 minutes. Gently flip scallops and sear for another 2 minutes.
Spread equal amounts of cauliflower purée on serving plates and top with scallops, edamame and chives.
Each serving contains: 1222 kilojoules; 32 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (6 g sugars, 7 g fibre); 520 mg sodium
source: "Cooking With Mustard", alive Australia #16, Winter 2013
Scallops with Cauliflower Mustard Purée
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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