Scallop and roasted cauliflower (V.1)

SCALLOP AND ROASTED CAULIFLOWER

Portions : 4 - Preparation : 15 minutes - Cooking : 45 minutes

Ingredients

• 2 onions, chopped
• 45 ml (3 tablespoons) Mycryo cocoa butter
• 2 garlic cloves, chopped
• 250 ml (1 cup) white wine
• 5 ml (1 tsp.) sugar
• 1 sprig thyme, leaves removed
• 1 cauliflower, cut into florets
• 12 U10 scallops
• 60 ml (4 tbsp.) plain Greek yogurt
• 125 ml (1/2 cup) roasted almonds, crushed
• 4 slices bacon, cooked crisp
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200° C (400° F).
2. In a hot skillet, sauté onions in 15 ml (1 tbsp.) Mycryo cocoa butter.
3. Add the garlic, cook for a further 1 minute, then deglaze with the white wine.
4. Add the sugar and thyme, season with salt and pepper and simmer for 5 to 6 minutes over low heat. Add the cauliflower.
5. Place on a baking sheet and bake for 30 minutes.
6. Coat scallops with Mycryo cocoa butter.
7. In a very hot, fat-free frying pan, brown the scallops for 1 minute on each side.
8. Season with salt and pepper.
9. Mix the Greek yogurt and crushed almonds in a bowl.
10. Serve 3 scallops per person, accompanied by a portion of roasted cauliflower, a touch of almond yogurt and a slice of bacon.