Seared Scallop and Cauliflower Salad
Serves:  2
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
106
Recipe by: Blanco

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Seared Scallop and Cauliflower Salad
Ingredients:
Seared Scallop and Cauliflower Salad
Method:
Seared Scallop and Cauliflower Salad
  1. Heat butter and oil in a frying pan, on high heat
  2. Add the cauliflower, stirring occasionally until lightly browned (for about 3 minutes) and set aside
  3. Heat a small frying pan on high heat until hot
  4. Cook half the batch of scallops for a minute on each side. Transfer to a plate and repeat with the rest of the scallops
  5. Add the cauliflower to the scallops and toss gently. Sprinkle with sumac and transfer to a serving plate of snow pea sprouts
  6. To serve, drizzle with extra olive oil and squeeze of lemon
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.