Rating: 4.5 stars
49 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 16
  • 5 star values: 28

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.

Robin Bashinsky
Recipe by Cooking Light March 2011

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Yield:
4 servings (serving size: 1/2 cup puree and about 4 scallops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

232 calories; fat 8.9g; saturated fat 3.1g; mono fat 3.4g; poly fat 1.5g; protein 23.8g; carbohydrates 13g; fiber 2g; cholesterol 54mg; iron 1.1mg; sodium 632mg; calcium 46mg.
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