Seared Scallops With Cauliflower Puree
Ready In: 25 mins
Serves: 2
Ingredients
- 2 cups cauliflower, chopped
- 1 cup potato, peeled and cubed
- 1 cup water
- 1⁄2 cup chicken broth
- 1 tablespoon canola oil
- 8 scallops, 10-20 count size
- 3⁄4 teaspoon kosher salt, divided
- 1⁄2 teaspoon ground pepper
- 1 1⁄2 tablespoons unsalted butter
- 1⁄8 teaspoon cayenne pepper
Directions
- 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.
- 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.
- 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.
- Serve scallops over puree.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off