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.
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
How to Make It
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.
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Very good. Made to recipe except subbed skim milk for the broth (couldn't see opening a package for 1/2cup). To dry scallops, we use a tip from an old CL review -- rinse the scallops clean, pat dry, put on plate and into the fridge for 15-20min, turn over, pat dry & back in fridge for another 15-20min -- this air-drying gives you a restaurant-quality sear.
I thought this was delicious and very fast to make! I think the simple seasoning of the scallop and the slight sweetness of the tarragon vegetables suggested were a nice balance to the kick of the cauliflower puree. I made this twice and the first time I followed others suggestions and drained some of the liquid before adding it to the food processor. I think it turned out much better that way and will continue to do that from now on.
My husband made this last night...with a few minor adjustments and it was amazing! The scallops at the store were small and pricey so we substituted shrimp instead. I am personally a lover of scallops, but this recipe was equally good with shrimp. The highlight of the meal, however, was the cauliflower puree! It will now become a staple at our house..yummy!
This recipe's star are the snow peas & carrots, the flavor from the mustard/cider vinegar made the entire dish. My puree was thin & lacked some flavor, next time I'll use more potato and a bit more red pepper flakes. Nice presentation on the dish tho. I would make this again, and for company
I made this recipe 2 years ago for my husbands birthday and have made several times since! I use 1 cup chicken broth to 1/2 c water and usually go heavy on the veggies. For the scallops, I have made several times this way for people and always a hit! When I've tried variations, we always wonder why after. It is key to get dry scallops well (change out paper towels, place on top too), other wise the pan fills with liquid. Love the snap pea and carrot side! Also great with sauteed brussel sprout leaves or roasted asparagus!!!
Delicious recipe but don't drain too much of the liquid off the cauliflower/potato before blending or you will end up with glue (like I did!). Flavor was excellent but texture was too thick and gooey...keeping a bit more of the broth/water would have been better.