Pan-seared Scallops With Cauliflower, Horseradish And Apple

Name: Pan-seared Scallops With Cauliflower, Horseradish And Apple
Prep time: 1 h 18 min
Cook time: 1 h 18 min
Total time: 1 h 18 min
Yield: 4
Cuisine: Global
Ingredients: 200 milliliters apple juice; 1 cauliflower head divided into 20 pence piece florettes; 1 head cauliflower, shredded; 20 grams cornflour; 1 Tb mild curry powder; 2 free range egg whites; 1 free range egg yolk; 1 granny smith apple; 2 in number coxes or granny smith apples, peeled and diced; 50 grams freshly grated horseradish; 1 juice of lemon; 200 milliliters milk; 4 servings Salt; 4 servings Salt and freshly cracked black pepper; 12 hand dived scallops, prepared; 2 Tbs Maldon sea salt; 75 grams self-raising flour + 2tbs extra; 125 milliliters sparkling water; 200 grams caster sugar; 4 servings Sunflower oil for deep-frying; 20 grams unsalted butter; 200 milliliters cold water

You can never have too many main course recipes, so give Pan-seared Scallops With Cauliflower, Horseradish And Apple a try. One serving contains 698 calories, 18g of protein, and 24g of fat. This recipe serves 4. It is a good option if you're following a pescatarian diet. Head to the store and pick up apple juice, granny smith apples, self-raising flour, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.