Verrines of Scallops and Cauliflower Mousse Recipe

Ingredients:

• 12 large sea scallops, cleaned and patted dry
• 1 small cauliflower, chopped
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh chives

Instructions:

1. In a small pot, heat the butter over medium heat, and add the garlic and cauliflower. Cook for 5 minutes, stirring, until the cauliflower is slightly softened.
2. Add the chicken stock, and bring it to a simmer. Cover, and cook for about 10-15 minutes, or until the cauliflower is really soft.
3. Remove from heat and allow it to cool slightly.
4. Using a blender or food processor, puree the cauliflower mixture until smooth.
5. Return the cauliflower puree to the pot, and add the heavy cream. Cook over medium-low heat, stirring constantly, until the mixture has thickened slightly.
6. Season the scallops with salt and pepper. Heat olive oil in a skillet over high heat.
7. Add the scallops to the hot skillet, and cook for about 2 minutes per side. You want them to be golden brown on the outside and cooked just through on the inside.
8. Layer the cauliflower mousse and scallops in shot glasses or small bowls.
9. Garnish with chopped chives and serve immediately.

Verdict:

This recipe is a perfect appetizer for a dinner party or special occasion. The combination of the creamy cauliflower mousse and the tender, perfectly cooked scallops creates a complex yet harmonious flavor profile that is guaranteed to impress your guests.

Serving Suggestions:

Serve these verrines as an appetizer alongside a crisp green salad and a glass of chilled white wine. They can also be served as a main course, accompanied by a side of roasted vegetables or a risotto.