Scallops with Cauliflower Mustard Purée - alive magazine
Here’s a meal worthy of a fine dining establishment. Grainy mustard is a whole seed-laced version of the condiment and is also often labelled “Dijon.
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Cooking tools:
- Steamer basket
- Food processor
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
- Plate
Ingredients
- 1 head cauliflower
- 1/2 cup (125 mL) 2% milk
- 3 Tbsp (45 mL) white wine
- 1 1/2 Tbsp (22 mL) grainy mustard
- 1 garlic clove, minced
- 1 shallot, minced
- 2 tsp (10 mL) fresh thyme
- 1 tsp (5 mL) fennel seeds
- 1 tsp (5 mL) lemon zest
- 1/4 tsp (2 mL) sea salt
- 1 cup (250 mL) shelled frozen edamame
- 1 lb (450 g) sea scallops
- 1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
- 2 Tbsp (30 mL) chopped chives
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