Directions:
- 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 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.19 Kcal (1382 kJ) | ||
| Calories from fat | 85.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Cholesterol | 81.17mg | 27% | |
| Sodium | 1609.4mg | 67% | |
| Potassium | 1011.01mg | 22% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 41.05g | 82% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 50.2mg | 279% | |
| Calcium | 67.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.41 Kcal (362 kJ) | ||
| Calories from fat | 22.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 15% | |
|---|---|---|---|
| Cholesterol | 21.24mg | 27% | |
| Sodium | 421.2mg | 67% | |
| Potassium | 264.59mg | 22% | |
| Total Carbs | 5.92g | 8% | |
| Sugars | 0.59g | 9% | |
| Dietary Fiber | 0.45g | 7% | |
| Protein | 10.74g | 82% | |
| Vitamin C | 9.6mg | 61% | |
| Iron | 13.1mg | 279% | |
| Calcium | 17.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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