If you like Scallops, you will love this

We love scallops. And this dish takes scallops to a new height. This is very elegant looking dish from the Pampered Chef dinner in 29 minutes cookbook, volume 2.


1 medium head of cauliflower about 1 ½#
½ C water
2 C lightly packed fresh Italian Parsley sprigs
1C fresh baby spinach leaves
¼ C sliced toasted almonds
½ C half and half, divided
1 oz parmesan cheese, grated, about ¼ C.
1 garlic clove
1/1/4 t salt, divided
3T EVOO
1T butter
16 large scallops, or 1 ½#
1/4t ground black pepper

Cook the cauliflower and prepare the pesto.
Cut the cauliflower into florets. Place cauliflower and water in a microwave proof bowl with cover and cook on high to the weight your microwave tells you to for the weight of your cauliflower. Meanwhile put the parsley, spinach, almonds, 5T half and half, cheese, garlic and ¼ t salt in the food processor. Process until smooth. With the processor running slowly add 2T EVOO. Pour pesto into a small bowl and rinse the processor bowl.

Drain the cauliflower and place in the food processor with the butter, 3T half and half and 1/2t salt. Process until smooth and keep warm.

Cook the Scallops
Add the remaining 1T EVOO to a 10” skillet and heat over medium-high heat. Season scallops with remaining 1/2t salt and the black pepper. Cook 4-6 minutes. Do not overcook.

Place ¼ of the cauliflower in the middle of the plate and spread out. Surround with a thin strand of the pesto, again using ¼. Place ¼ of the scallops on the cauliflower. Repeat with the other 3 plates.

It is so interesting to eat with Jim.  "What's the green stuff/"  "Are these mashed potatoes?  Your kidding, cauliflower?" 

Jim served Kim Crawford Sauvignon Blanc with the meal. It went perfectly.