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Scallops with Cauliflower Puree, Parsley, and Capers

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Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.

Source: Martha Stewart Living, January 2007
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  • Lauren Perreault
    10 FEB, 2013
    I made this for a dinner party for 14 and it got raves reviews from everyone. It was surprisingly easy too because the cauliflower purée was already made as were the Jerusalem artichoke chips and the relish by the time everyone arrived. I just had to broil the scallops and plate everything. We served it surrounded by tiny red and purple potato halves just to add some color to the plate.
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