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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Seared Scallops with Cauliflower Purée

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.

Cooking Light MARCH 2011

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

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 8.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.8g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 54mg
  • Iron: 1.1mg
  • Sodium: 632mg
  • Calcium: 46mg
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Seared Scallops with Cauliflower Purée recipe

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