Summary

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Title

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1		-Fauxtatoes Seafood
	1	+Fauxtatoes & Seafood

Content

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1		-Fauxtatoes:
	1	+Fauxtatoes (even the Prep Chef can do this!):
2	2
3	3
4	4	1 head of cauliflower
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5	5	3 T butter
6	6	1/3 to 1/2 C plain greek yogurt
7	7	2 T chopped chives, plus more for garnish
8		-salt & white pepper
	8	+ (or 1/4 tsp truffle salt instead of salt below)
	9	+salt
	10	+1/8 tsp white pepper
9	9
10	10	Cut up the cauliflower in large pieces. Steam over, not in, boiling water for 20 minutes. Check to see if done (when it is tender), adding time if necessary. Place in a food processor with the butter, yogurt, chives, salt, pepper and whirl until the consistency of mashed potatoes. Add extra yogurt if necessary.
11	11
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23	23	1/2 tsp fish bouillon (optional - use if you do not have much liquid from the seafood) + 1/4 C water
24	24	1/2 tsp pasilla chili powder (or more)
25	25	1/8 tsp each: cayenne pepper, white pepper, fresh-ground black pepper
26		-2 T orange muscat champagne vinegar (TJs)
	28	+2 T orange muscat champagne vinegar (Trader Joe's)
27	27	2 T rice vinegar
28	28
29		-While the sauce is simmering, combine all of the below in a small bowl and mix well.
	31	+While the sauce is simmering, combine all of the below in a small bowl and mix well.
30	30
31	31	1 lb tiny bay scallops and their liquid, defrosted
32	32	1/2 lb shrimp, peeled, deveined, tailed (defrosted if using frozen)