Seared Scallops in Cauliflower Puree

Seared Scallops in Cauliflower Puree

Written on 02/04/2020
Jamie Gilliam


Total Time: 25 Minutes/Yields 4 servings 

Ingredients

  • 2 cups chopped cauliflower florets
  • 1 cup cubed peeled Yukon gold potato
  • 1 cup water
  • 1/2 cup all-natural chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds sea scallops
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 tablespoons ghee
  • 1/8 teaspoon crushed red pepper

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 olive 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, ghee, 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.

  • Calories 232
  • Fat 8.9g
  • Protein 23
  • Carbohydrate 13g
  • Fiber 2g