Seared Scallops With Cauliflower Purée Recipe

Name: Seared Scallops With Cauliflower Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

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.

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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 chopped cauliflower florets, 1 cup cubed peeled Yukon gold potato, 1 cup water, 1/2 cup fat-free, lower-sodium chicken broth, and more.

Yes, Seared Scallops With Cauliflower Purée 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 Purée

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