Seared Scallops With Cauliflower Puree Recipe

Name: Seared Scallops With Cauliflower Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cauliflower, chopped; 1 cup potato, peeled and cubed; 1 cup water; 1/2 cup chicken broth; 1 tablespoon canola oil; 8 scallops, 10-20 count size; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon ground pepper; 1 1/2 tablespoons unsalted butter; 1/8 teaspoon cayenne pepper

Servings: persons

2 cups cauliflower, chopped
1 cup potato, peeled and cubed
1 cup water
1/2 cup chicken broth
1 tablespoon canola oil
8 scallops, 10-20 count size
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground pepper
1 1/2 tablespoons unsalted butter
1/8 teaspoon cayenne pepper

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.
3
Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. 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.
4
Serve scallops over puree.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cauliflower, chopped, 1 cup potato, peeled and cubed, 1 cup water, 1/2 cup chicken broth, and more.

Yes, Seared Scallops With Cauliflower Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Cauliflower Puree

How did you like this recipe?

Frequently Asked Questions