Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Crisped capers add just the right bit of briny pop.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
OMG! Definitely restaurant quality. I wouldn't change a thing, except for doubling the cauliflower puree. One recipe would have been good for three people. Served with roasted asparagus, which works wonderfully.
Double the cauliflower. No need to bake after steaming, just dry well. I didn't have fresh thyme, so used dried. Fresh would be better for sure. My husband licked his plate. 3 scallops for me, 4 for my husband, and that's what I'll do for guests, too.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?