More Great Recipes: Main Dish

POACHED SEA SCALLOPS WITH LEMON CAULIFLOWER HORSERADISH AND SESAME CHILI PEPPER CHIPS


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

Poached Sea Scallops:
6 large fresh sea scallops
Sea salt to taste
Freshly ground pepper to taste
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Sesame chili red pepper chips:
1/3 cup red pepper
1 tablespoon agave
1 tablespoon black sesame seeds
Sea salt to taste
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1 tablespoon lemon peel, grated
1 lemon, sectioned out
2 tablespoons agave
1 tablespoon cut chives
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Sauce:
½ cup Homemade Mayonnaise – see Sauces and Dressings
½ cup yogurt
2 tablespoons horseradish
½ cup cauliflower, pureed
¼ cup fresh cauliflower
Sea salt to taste


For the scallops, bring a large pan of water to boil. Add scallops. Reduce heat and cover pan. Simmer for 3 to 5 minutes.


For sesame chips, puree red pepper with agave and a little water. Spread on silpat and sprinkle with sesame seeds. Season with sea salt. Dehydrate for 10 hours. Turn over and dehydrate by placing in 135 degree oven for 8 hours more. Place lemon sections in 2 tablespoons agave.


To make sauce, combine all ingredients, except grated cauliflower, in medium bowl. Strain and set aside.


Place sauce on plate. Arrange scallops, grated cauliflower, lemon peel, lemon sections, chives and chips around plate. Serve and enjoy!


Pairs Well With


Notes

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