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Seared Scallops with Cauliflower Puree & Almonds

| Mains | Seafood | European | Seafood


16 Eastern Sea Scallops (defrosted) ½ Head of cauliflower 1 Medium potato, peeled and cut into 8 pieces
1 Liter of milk 10 Tbsp. butter 1 Cup fresh bread crumbstd>
½ Cup finely chopped toasted almonds Chives for garnish, finely chopped Maldon Sea Salt & freshly ground pepper
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  • 10X
    Gourmet Raw Whole Almonds
  • 10X
    Almarai SemiSkimmedMilkTetra1L
  • 10X
    Maldon Sea Salt Crystals
  • 10X
    Gourmet Eastern Sea Scallops
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  1. Boil cauliflower with potato and milk until soft.
  2. Strain the milk from the cauliflower and potato and puree until smooth, stir in 2 Tbsp. butter and season well.
  3. Heat the remaining 8 Tbsp. butter in a small saucepan until it begins to brown, add the bread crumbs and almonds and cook until golden brown and crispy.
  4. Fry the scallops in a hot pan with 2 Tbsp. sunflower oil until golden brown on each side, remove from pan.
  5. Place four dollops of puree on each plate, position a scallop on each dollop and drizzle with the breadcrumb and almond mix.
  6. Garnish with chopped chives and serve immediately 
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