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Correo Electrónico
Ingredientes
- 6 diver scallops, shucked
- 1/2 cup cauliflower puree
- 1/4 cup roasted cauliflower florets
- Lime gastrique
- Lime Zest
- Cauliflower Puree & Roasted Cauliflower
- 1 head cauliflower, cut into small florets
- Olive oil
- Salt
- White pepper
- Before you get to steaming, make your roasted florets. Break up a couple of florets into mini florets for roasting and as a
- garnish for the final dish. Preheat the oven to 400F, toss the mini
- (micro?) florets with an ample amount of olive oil, salt, and pepper,
- and roast until dark brown and crispy.
- Lime Gastrique
- 1/4 cup lime juice
- 1/4 cup rice wine vinegar
- 1/2 cup sugar
View Full Recipe at Stainless Steel Thumb
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 240g | |
| Calories 420 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 177mg | 5% |
| Total Carbs 106.69g | 28% |
| Dietary Fiber 0.7g | 2% |
| Sugars 101.65g | 68% |
| Protein 0.65g | 1% |
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