This dish turned out quite well. I’m not the biggest of scallop fans. However, the simple preparation and the fact that this is my fifth or sixth time making scallops helped. I wound up using the finger test for doneness. Knowing that scallops can be like chewing through rubber if done improperly, I knew that I couldn’t cook them too long. I kept pushing into the center of the scallop with my (impecably clean) finger. I took them off the heat before they started bouncing back too quickly. If it were a steak, it would have been rare to medium-rare. They were the most sweet, succulent scallops we’d ever had.
|Level of Difficulty||Medium|
|Recipe Rating||Pretty Good
|Comments||A little more salt in the cauliflower puree was necessary. If you have a little cream or milk in the house, a small addition of that further helps make the puree nice and creamy.