cooking the florets of cauliflower in milk and cream...after sauteeing in butter..
pureefying the cauliflower mixture in a food processor....
pan roasting the scallops that had shrinked to 1/3 of its original size when we bought it frozen......son was not too happy with his shrinked tiny scallops....
son skilfully shaping the cauliflower puree with two spoons.....
here is a video clip of him doing the presentation: with vinaigrette dressing made from sherry vinegar,olive oil,salt and pepper....and caper dressings...
Verdict: a really delicious starter meal..with the smooth and creamy cauliflower puree melting in the mouth...... the scallop is tender and sweet too...but a bit too tiny to get a satisfying bite.....will buy a bigger scallop next time.....
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