Cauliflower Stuffed with Saffron and Scallop Mousse

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Directions Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and...


Ingredients

  • 24 ounces cream
  • 1 head cauliflower, cut into florets
  • 1 pound bay scallops
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1 tablespoon saffron steeped in 2 ounces white wine
  • Salt and pepper
  • Olive oil
  • 1 leek washed, thinly sliced
  • 4 baby fennel, cleaned, thinly sliced
  • 4 cups baby greens

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