Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Scallops with Cauliflower and Pear Recipe
May 04, 2011 @ 2:24 PM
Posted by
Daily Value: 42%
Servings: 4
High-Fiber
Posted by
Nutrition
Cal/Serving: 830Daily Value: 42%
Servings: 4
High-Fiber
| Fat | 53g | 82% |
| Saturated | 29g | 144% |
| Trans | 0g | 0% |
| Carbs | 74g | 25% |
| Fiber | 19g | 78% |
| Sugars | 34g | 0% |
| Protein | 27g | 54% |
| Cholesterol | 187mg | 62% |
| Sodium | 617mg | 26% |
| Calcium | 244mg | 24% |
| Magnesium | 138mg | 35% |
| Potassium | 2359mg | 67% |
| Iron | 4mg | 20% |
| Zinc | 3mg | 20% |
| Vitamin A | 1815IU | 36% |
| Vitamin C | 301mg | 502% |
| Thiamin (B1) | 0mg | 24% |
| Riboflavin (B2) | 1mg | 32% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 1mg | 61% |
| Folic Acid (B9) | 374µg | 93% |
| Vitamin B12 | 2µg | 27% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 15% |
| Vitamin K | 112µg | 139% |
| Fatty acids, total monounsaturated | 18g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
Graffit Restaurant
Sea scallops are usually in season from mid-fall to mid-spring (when they are at their best), while bay scallops that are grown on the east coast are in best in the fall. Chef Jesús Núñez from Graffit in New York City serves this on his menu during the spring. — Yasmin Fahr
INGREDIENTS
- 1 white cauliflower
- 2 cups cream
- 5 pears
- Extra-virgin olive oil
- Lemon
- Black pepper
- 1 baby purple cauliflower
- 1 baby yellow cauliflower
- 1 baby green cauliflower
- Dill
- 16 scallops
- Flour
DIRECTIONS
Preheat the oven to 350 degrees. Cook half of the white cauliflower in the cream then purée. (The other half will be used for frying.) Peel and halve 2 pears, then dust them with black pepper and put them in the oven to roast until they are soft and slightly browned.
Peel and dice 2 of the pears and sauté in olive oil with the peel of 1 lemon and the juice. Cut and blanch the colored cauliflower in boiling water and set to the side. Peel and purée the remaining pear with a handful of dill.
Place a sauté pan to high heat to sear the scallops. In another pan sauté the blanched cauliflower. Cut the remaining white cauliflower into smaller pieces and dredge in flour and quickly fry.
On the bottom of the serving dish, place the cauliflower purée then the pear and dill sauce. Next, place the sautéed pears and the roasted pear. Arrange the seared scallops and sprinkle with the fried cauliflower wedges.
Recipe Details
Servings: 4
