Sautéed Scallops with Roasted Cauliflower
Lecture no. 4 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 28 min | Categories: The Great Courses Plus Online Food & Wine Courses
As you begin to prepare your scallops, Chef Kahlenberg shares the “secret” way chefs decide whether or not this seafood is truly fresh. You’ll also learn how to season and baste scallops to perfection. Roasted and puréed cauliflower seasoned with a white mirepoix makes just the right side dish.