Seared Scallops with Cauliflower Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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