[France] How to cook Pan-fried scallops with cauliflower
Ingredients
- 100 g cauliflower florets
- 10 g butter
- 50 ml milk
- salt and freshly ground black pepper
- ½ lemon, juiced
- 2 tbsp olive oil
- 2 tbsp roasted hazelnut pieces
- 1 tsp thinly sliced tarragon
- ½ tsp vegetable oil
- 200 g scallops
