Fish

Seared Scallops with Cauliflower Puree takes several minutes to prepare.

Seared Scallops with Cauliflower Puree takes several minutes to cook.

Seared Scallops with Cauliflower Puree makes 4 servings.

The ingredients for Seared Scallops with Cauliflower Puree are:

2 cups chopped cauliflower florets
1 cup cubed peeled Yukon gold potato
1 cup water
1/2 cup fat-free, lower-sodium chicken broth
1 tablespoon canola oil
1 1/2 pounds sea scallops
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper
1 1/2 tablespoons unsalted butter (optional - not included in nutrition values)
1/8 teaspoon crushed red pepper

Here is how you make Seared Scallops with Cauliflower Puree:

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. 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. For sea scallops. cook 3 minutes on each side or until desired degree of doneness. For bay scallops, cook 1-2 minutes per side. Remove scallops from pan. 3. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter (if using, or a little extra canola oil) 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..Number of Servings: 4Recipe submitted by SparkPeople user GIRANIMAL.

The nutritional information for Seared Scallops with Cauliflower Puree is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 175.2

• Total Fat: 4.6 g
• Cholesterol: 38.0 mg
• Sodium: 648.9 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 2.1 g
• Protein: 20.9 g