I heard about this recipe from my cousin who got it from her newspaper, originally from 'Cooking Light'. She made it and said it was delicious. I haven't made it yet because scallops are too pricey for my pocketbook right now. According to my cousin and the reviews I read, this is much easier to make than it looks. The picture of the recipe shows tarragon veggies as a side, that's the way the recipe read in her newspaper, and makes for a very pretty presentation. so I've also included that recipe here. This recipe did not specify fresh or dried tarragon. Since it only calls for 1 tsp, I assumed it would be dried, but then it says 'chopped' and one does not need to chop dried tarragon. If you don't have fresh tarragon, I'd start with just a pinch of dried and taste from there. I'm posting it here for safe-keeping.
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Units: US | Metric
- 2 cups cauliflower, chopped
- 1 cup yukon gold potato, peeled and cubed
- 1 cup water
- 1/2 cup chicken broth
- 1 tablespoon canola oil
- 1 1/2 lbs sea scallops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, coarsely ground
- 1 1/2 tablespoons butter, unsalted
- 1/2 teaspoon red pepper flakes, crushed
- 1For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
- 2Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth. Divide among plates, and top with about 4 scallops each. Equally divide and place tarragon veggies on the side.
- 3For the Tarragon Vegetables:
- 4Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt. Serve as a side dish.
- 5Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.
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Nutritional Facts for Scallops With Cauliflower and Potato Puree
Serving Size: 1 (451 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 279.9
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 4.2 g
- Cholesterol 56.1 mg
- Sodium 1276.1 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 3.9 g
- Sugars 3.5 g
- Protein 24.1 g