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1
For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
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2
Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat.
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3
Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan.
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4
Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth.
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5
Divide among plates, and top with about 4 scallops each.
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6
Equally divide and place tarragon veggies on the side.
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7
For the Tarragon Vegetables:
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8
Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes.
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9
Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt.
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10
Serve as a side dish.
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11
Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies.
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12
Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.
