How to Make Scallops & Cauliflower Mash with Chef Andrew Molen!

In the first installment of “Cooking with Kelly”, Chef Andrew Molen gives Kelly a lesson in cooking an incredibly delicious Scallops Almondine. Watch and learn how you too can cook this dish at home!

Chef Information: Andrew Molen (YOUTUBE @andrewmolen )
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FULL RECIPE/INSTRUCTIONS:

Serves 4 people

Ingredients needed:

Cauliflower x4
Salt
Pepper
Heavy Cream x4
Purple Cauliflower x1
Orange Cauliflower x1
Brussels Sprouts
Scallops U10
Butter Unsalted
Olive Oil

Pour all four heavy creams in to a pot, then add a table spoon and a half of salt to the cream. Turn the burner to high heat until the cream is about to rise then turn to low. Cut the cauliflower greens off and cut the white part of the cauliflower into four parts. Drop cauliflower into the cream and let boil until it is soft (about 10 mins or a little more). Pull the cauliflower out with some cream not a lot. Put into the food processor and salt salt and pepper to liking. Process it until till is puréed. If more salt or pepper is needed add to liking.

Play Scallops on paper towel on tray to dry of the dampness then lightly salt and add pepper. Heat pan add 50% olive oil 50% butter to the pan. Sear the scallops on each side until golden brown.

Slice the orange purple and white cauliflower into individual heads and add onto a sheet pan adding salt pepper and olive oil make an oven at 350 degrees what time depends on the heat of your oven.

Place butter in pan with sliced almonds until butter is browned and almonds are toasted.

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