INGREDIENTS cauliflower-veloute-with-seared-scallop-caviar-and-shichimi

INGREDIENTS cauliflower-veloute-with-seared-scallop-caviar-and-shichim

1 serving

30 minutes

Medium cauliflower, cut into florets
1 Cup heavy cream
2 Cups vegetable or chicken broth
Salt and white pepper to taste
Large scallops, cleaned
2 Tablespoons butter
Tablespoon of Caviar
Teaspoon shichimi (Japanese seven-spice blend)
Fresh chives, chopped, for garnish (optional)

 

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