Recipe courtesy of Four Seasons

Cauliflower Stuffed with Saffron and Scallop Mousse

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and the cream. Chill the cream.
  2. Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated. Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly. Season with salt and pepper.
  3. Set up a bamboo stovetop steamer and heat over simmering water.
  4. Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8 to 10 minutes, cool and invert onto a plate.
  5. In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly. Season with salt and pepper. Place on plate next to cauliflower. Garnish with baby greens.
Katie Lee Biegel

Cauliflower Pizza Crust

13m Easy 99%
CLASS
32m Easy 98%
CLASS
29m Easy 98%
CLASS
Lindsay Freedman

Cauliflower Mash

12m Easy 99%
CLASS
20m Easy 98%
CLASS
15m Easy 99%
CLASS
7m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now