INGREDIENTS
16
dry sea scallops, Dry
1 tsp
Anchovy, White
1
small Head Cauliflower
1
Garlic clove
1
Lemon (juice and zest)
1
Orange (juice and zest)
1/4 cup
Parsley, fresh
1
Shallot, small
2 tbsp
Capers
1 tbsp
Honey
1
Black pepper, Freshly Ground
1
Salt
1
Olive oil
1/4 cup
Pine nuts, toasted