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...
- Yield: 4 servings
- Cooking time: 0 Hour 25 Min
- Publisher: Foodnetwork.com
- 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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