Seared Scallops with Cauliflower Puree

By á-58

Ingredients

• 2 cups cauliflower florets, rinsed
• 1 cup cubed, peeled Yukon gold potato
• 1 cup water
• 1/2 cup fat free, lower-sodium chicken broth
• 1 tablespoon canola or sesame oil
• 1 1/2 pounds sea scallops
• 1 tablespoon flour
• 1/2 kosher salt, divided
• 1 garlic clove, minced
• 1/2 tsp. coarsely-ground pepper
• 1 1/4 tablespoon unsalted butter
• 1/8 tsp. crushed red pepper (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1.Bring first 4 ingredients to a boil in a sauce pan, covered, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand uncovered for 10 minutes

2.Heat a large skillet over high heat. Add oil and swirl to coat. Pat scallops dry with paper towel; sprinkle with 1/2 of salt and pepper. Put flower in a zip lock bag. Add scallops and close then toss. Shake off excessive flour. Add scallops to pan; cook 3 minutes on each side or to your liking. Remove scallops from pan.

3.Pour cauliflower mixture in blender. Add 1/2 tsp. salt, butter, and red pepper. Remove center lid cover to blender to allow steam to escape. Place a clean towel over opening to keep from splashing. Blend until smooth.

4.Put puree on plate and swirl around with a spoon. Place scallops in a circle around the middle of plate. Garnish with fresh thyme or parsley.

5.Enjoy!

Serving size is 1/2 cup puree and about 4 scallops

*Serve with steamed carrot, parsnips and pea pods, green beans or asparagus