Cauliflower Stuffed with Saffron and Scallop Mousse
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
Instructions
Cauliflower Stuffed with Saffron and Scallop Mousse serves 4 original recipe by Food Network.
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