Snacked scallops, cauliflower purée with almonds from Nolwenn Corre

Europe 1 1:04 p.m., December 17, 2022

Ingredients for 6 people: 

• 350g cauliflower                                                                                      

• 30 cl of cream                                                                                              

• 175 g fine powder

• 12 to 18 scallops (2 to 3 per person)

• Butter

• Chestnut 

Cook the cauliflower in a salted boil.

Check for doneness with the blade of a knife.

Bring the cream to the boil and then add the ground almonds off the heat. 

Cover and let infuse for 30 minutes.

Then mix the blanched cauliflower with the almond cream and then reheat everything.

Add a slice of raw chestnut on each scallop and fry in butter.

Allow 1 min per side.

While cooking, brush the scallops with butter in the pan.

Serve the walnuts on the hot mash.