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Pilgrim Mussel with Herbs (Recipe)

28 Apr

Scallops should be as large as they possibly can be and may never be completely done. When they are over fried, they get tough and have a boring taste, they will almost fall apart when you cut into it. 2-3 scallops is just right for each person.

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PILGRIM MUSSEL WITH HERBS: for six persons

8 scallops, large
Black Pepper
Butter

Heat a skillet over high heat with butter. Pepper the scallops and add them to the pan when the butter melted. Cook 1.5 to 2 minutes on each side depending on how thick they are.

Mash:
A full cauliflower
150 g butter
salt
coarsely ground black pepper

Boil the cauliflower in a large pan of water. Cook until the cauliflower is soft. Drain and then add the butter. Cut it and then run with an electric mixer to puree. Season with salt and pepper.

Herb sauce:
65 g rucola salad
1 teaspoon salt
3-4 tbsp olive oil
1.5 tbsp lemon oil
3 tablespoons parsley
1-2 cloves garlic
pressed 1/2 cup fresh thyme

Blend all ingredients in a blender, the easiest is to use a stick blender. The sauce should be runny enough. If too thick, you can add in oil.

Fresh thyme, to serve.

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Posted by on April 28, 2012 in Food and drink, Health and wellness

 

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