Scallops with cauliflower puree

Name: scallops with cauliflower puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bulb garlic; 3 el olive oil; 1 lemon cleaned up; 1 crumbly potato peeled; 1 cup whipped cream 125 ml; baking flour in florets; 1 bag scallops (300 g, freezer), thawed; 1 bag arugula 75 g

A tasty recipe. The starter contains the following ingredients: fish, garlic, olive oil, lemon (scented), crumb potato (peeled), whipped cream (125 ml), cauliflower (in florets), scallops ((300 g, frozen), thawed) and arugula (75 g).

Ingredients

Kitchen Stuff

grill pan, oven dish (Ø 11 cm)

Directions

Preheat the oven to 175 ° C.
Cut off the top of the bread roll garlic so that the toes become visible.
Put the garlic in the baking dish, brush the top with 1 tbsp oil and pof 25 min.
In the oven.
Meanwhile, grate the yellow skin of the lemon.
Cut the potato into small cubes and put it together with the lemon zest, the whipped cream and pepper and salt to taste in a pan.
Let it boil gently for about 15 minutes.
Remove the pan from the heat and make puree with the help of a fork.
Meanwhile, cook the cauliflower in water with salt in 10 minutes until done.
Drain and puree.
Mix through the mashed potatoes and season with salt and pepper.
Dab the shells dry.
Brush with the rest of the oil and sprinkle with salt and pepper to taste.
Heat the grill pan and grill the shells for 1 min.
Turn and grill for ½ min.
Place a spoonful of cauliflower puree on each plate and spread the shells over it.
Carefully squeeze the garlic cloves out of the bulb so that they remain intact.
Divide the plates.
Garnish with the arugula..