Menu Enter a recipe name, ingredient, keyword...

Seared Scallops with Cauliflower Purée

By

You'll really love this recipe because it is not only healthy and gourmet but also incredibly healthy! Patting the sea scallops dry before cooking helps ensure a great seared crust.

Google Ads
Rate this recipe 4.9/5 (16 Votes)

Ingredients

  • 2 cups chopped cauliflower florets
  • 1 cup cubed peeled Yukon gold potato
  • 1 cup water
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon canola oil
  • 1 1/2 pounds sea scallops
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 tablespoons unsalted butter
  • 1/8 teaspoon crushed red pepper

Details

Preparation

Step 1

Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.

Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with ¼-teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.

Pour cauliflower mixture in a blender. Add ½-teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

You'll also love

Review this recipe

Roasted Cauliflower with Caramelized Onion Gratin SPICY WHOLE ROASTED CAULIFLOWER