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    You are in: Home / Recipes / Scallops With Cauliflower and Potato Puree Recipe
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    Scallops With Cauliflower and Potato Puree

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    arroz241_11561377's Note:

    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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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Tarragon vegetables

    Directions:

    1. 1
      For 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.
    2. 2
      Remove 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.
    3. 3
      For the Tarragon Vegetables:
    4. 4
      Place 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.
    5. 5
      Note: 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.

    Ratings & Reviews:

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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
    34%
    Total Fat 10.7 g
    16%
    Saturated Fat 4.2 g
    21%
    Cholesterol 56.1 mg
    18%
    Sodium 1276.1 mg
    53%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.5 g
    14%
    Protein 24.1 g
    48%

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