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

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    DebS #2's Note:

    This recipe is from Cooking Light magazine and I am posting it so that I can keep it in one of my cookbooks rather than lose the recipe after I've torn it out of the magazine! This is soooo fantastic! Easy to make if you are in a hurry and fancy enough to serve to company.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 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.
    3. 3
      Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. 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.
    4. 4
      Serve scallops over puree.

    Browse Our Top Cauliflower Recipes

    Ratings & Reviews:

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    Nutritional Facts for Seared Scallops With Cauliflower Puree

    Serving Size: 1 (441 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 275.7
     
    Calories from Fat 150
    54%
    Total Fat 16.6 g
    25%
    Saturated Fat 6.2 g
    31%
    Cholesterol 37.3 mg
    12%
    Sodium 1117.3 mg
    46%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 2.8 g
    11%
    Protein 12.2 g
    24%

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