Cauliflower Stuffed With Saffron And Scallop Mousse Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1083
FAT
216%
CHOL
156%
SOD
57%

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Ingredients for 4 servings

Olive oil

4 baby fennel, cleaned, thinly sliced

1 tablespoon saffron steeped in 2 ounces white wine

1 pound bay scallops

1 leek washed, thinly sliced

Salt and pepper

4 cups baby greens

1/2 teaspoon hot pepper sauce (recommended: Tabasco)

24 ounces cream

1 head cauliflower, cut into florets

1 teaspoon Worcestershire sauce

1 egg

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