Seared Scallops with Cauliflower Puree

By sz8jm9

Cooking Light March 2011

Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.

Yield: 4 servings (serving size: 1/2 cup puree and about 4 scallops)

Nutritional Information
Amount per serving
Calories 232 Fat 8.9 g Satfat 3.1 g Monofat 3.4 g Polyfat 1.5 g Protein 23.8 g Carbohydrate 13 g Fiber 2 g Cholesterol 54 mg Iron 1.1 mg Sodium 632 mg Calcium 46 mg

Ingredients

• 2 cups chopped cauliflower florets
• 1 cup cubed peeled Yukon gold potato
• 1 cup water
• 1/2 cup fat-free, lower-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

Preparation

Step 1

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.

2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 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.

3. Pour cauliflower mixture in a blender. Add 1/2 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.