Jakobsmuscheln with Green Salsa and Cauliflower

Ingredients

• 2 bunches parsley
• 2 anchovy fillets
• 2 shallots
• 1 Garlic clove
• 2 tbsp capers
• 0.5 lemon (juiced)
• 0.13 l olive oil
• Salt
• Pepper (freshly ground)
• 12 peeled scallops
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 medium cauliflower head
• Salt
• 2 tbsp breadcrumbs
• 3 tbsp butter

Instructions

1. 1.

   Wash the parsley. Peel the shallots and garlic. Rinse the anchovy fillets under cold water and finely chop them with the capers. Transfer the mixture to a bowl and stir in the lemon juice.

2. 2.

   Stir in the olive oil continuously until well blended. Season with salt and pepper.

3. 3.

   Break the cauliflower into florets and cook in boiling salted water for about 7 minutes, then drain and let it stand.

4. 4.

   Toast the breadcrumbs in hot butter in a pan until lightly browned, add the cauliflower and stir-fry for 1-2 minutes.

5. 5.

   Season the scallops with salt and pepper and sear them in hot butter in a pan, about 2 minutes per side.

6. 6.

   Plate the green salsa with cauliflower and scallops on a dish and serve.