Seared Scallops with Cauliflower Purée

Seared Scallops with Cauliflower Puree Recipe
Photo: John Autry; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 1/2 cup puree and about 4 scallops)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 232
Fat 8.9 g
Satfat 3.1 g
Monofat 3.4 g
Polyfat 1.5 g
Protein 23.8 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 54 mg
Iron 1.1 mg
Sodium 632 mg
Calcium 46 mg

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

Preparation

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.

Note:

Robin Bashinsky,

Cooking Light

March 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note