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Omi Longmire
Scallops with cauliflower puree
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).
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut off the top of the bread roll garlic so that the toes become visible.
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Put the garlic in the baking dish, brush the top with 1 tbsp oil and pof 25 min.
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In the oven.
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Meanwhile, grate the yellow skin of the lemon.
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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.
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Let it boil gently for about 15 minutes.
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Remove the pan from the heat and make puree with the help of a fork.
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Meanwhile, cook the cauliflower in water with salt in 10 minutes until done.
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Drain and puree.
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Mix through the mashed potatoes and season with salt and pepper.
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Dab the shells dry.
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Brush with the rest of the oil and sprinkle with salt and pepper to taste.
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Heat the grill pan and grill the shells for 1 min.
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Turn and grill for ½ min.
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Place a spoonful of cauliflower puree on each plate and spread the shells over it.
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Carefully squeeze the garlic cloves out of the bulb so that they remain intact.
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Divide the plates.
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Garnish with the arugula..
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Nutrition
365Calories
Sodium7% DV175mg
Fat40% DV26g
Protein34% DV17g
Carbs5% DV15g
Fiber12% DV3g
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