Scallops with Cauliflower & Hazelnuts
136 reviewsThis unexpected combination of flavors will convince your palate!
Ingredients
Utensils
Stovetop, Frying pan, Pot (small), Colander
recipe
Step 1
If necessary, defrost the scallops by placing them in an airtight bag and then placing the bag in water at room temperature.
Step 2
Cut the cauliflower into chunks.* *Check out our tips for this step
Step 3
In a pot of hot water, cook the cauliflower for 15 minutes and then drain.
Step 4
Mash the cauliflower (with a fork or blender).
Step 5
Add the butter, cream and nutmeg, salt and pepper and mix. Keep warm while scallops are cooking.
Step 6
In a frying pan, over high heat, add the scallops and crushed hazelnuts and cook for 4 minutes. (Optional: add a dash of white wine).
Step 7
Serve the purée with the scallops and hazelnuts, season with salt and pepper and it's ready!
For a zero-waste meal, add the sliced cauliflower stems into your dish or add them to a soup !
- Hannah, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 409 cal. |
| Fat | 29 g |
| Carbohydrates | 17 g |
| Protein | 22 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Scallops with Cauliflower & Hazelnuts" contains 409 Energy, 29 g of Fat, 17 g of Carbohydrates, 22 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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