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

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.

How to Make It

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews

carolfitz's Review

December 05, 2014
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.

JackieRPh's Review

February 02, 2014
This recipe made my husband fall in love with me all over again.

Honor29's Review

March 02, 2011
Delicious! Easy. Filling. I will definitely make this again.

emmyembly's Review

March 04, 2012
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.

leaavon's Review

March 02, 2011
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!

srwfromorange's Review

February 25, 2011
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

primestar285's Review

March 06, 2013
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!!!

yoohoopug's Review

March 13, 2011
I think the scallops could have used a bit more flavor, but my family and I enjoyed the cauliflower puree. Very clean, creamy taste with a slight kick. It was delish.

jfrankh's Review

March 13, 2011
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.

AnnSweeney's Review

August 16, 2013
Made exactly as recipe is written and was great! Will definitely make again.