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Rosemary Skewered Scallops with Popcorn Beurre Blanc over Cauliflower Mash with Roasted Asparagus

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Ingredients

Rosemary Skewered Scallops with Popcorn Beurre Blanc over Cauliflower Mash with Roasted Asparagus

Serves 4

12 large Sea Scallops, around 1 to 1 1/2 Lbs.

4 large sprigs Rosemary

1 teaspoon Savory Spice Store Hidden Cove Lemon Seasoning

1/2 teaspoon Sea Salt

Ghee, for cooking

Cauliflower Mash

1 head Cauliflower

2 tablespoons Butter

Sea Salt, to taste

Roasted Asparagus

1 bunch Asparagus, ends trimmed

1 teaspoon Savory Spice Store Hidden Cove Lemon Seasoning

1 Tablespoon Ghee

Popcorn Beurre Blanc

1 small Shallot, finely minced

1/2 cup White Wine

2 Tablespoons Popcorn Infused Vodka

2 sticks cold Butter, cut into small cubes

1 teaspoon fresh Lemon Juice

Sea Salt, to taste

Instructions

Prepare the scallops;

Cauliflower Mash;

 

Roasted Asparagus;

Beurre Blanc;

 

Cook the Scallops;