Fish

Pan-roasted scallops with Cauliflower Puree takes 10 minutes to prepare.

Pan-roasted scallops with Cauliflower Puree takes 10 minutes to cook.

Pan-roasted scallops with Cauliflower Puree makes 2 servings.

The ingredients for Pan-roasted scallops with Cauliflower Puree are:

6 raw large Scallops
50g Sultanas
50g Capers
1 tsp mild curry powder
1.5 tbsp Olive Oil
1 tbsp sherry vinegar
350g Cauliflower (about 1/2 head)
Splash of Milk, 1%
100g Reduced fat Creme Fraiche
Reduced fat butter 15g
Tossed Salad, 3 cup

Here is how you make Pan-roasted scallops with Cauliflower Puree:

1. Put capers and 100ml water into a small pan and bring to boil. Tip into a food processor and whiz to a pur?e2. Whisk the vinegar with the olive oil to emulsify and season with salt and pepper3. Cut the cauliflower into florets and saut? in butter spray for about 3-4 minutes. Sprinkle with milk and cover and sweat for another 2-3 minutes. Slop in the creme fraiche, and stir in. Bring to a very gentle boil, partially cover and cook for a few more minutes until the florets are soft. Season well.4. While hot, food process the creamy cauliflower mix into a puree.5. Lightly sprinkle both sides if the scallops with the curry powder and seasoning. Heat a little oil in a large pan, add the scallops and cook for 1 minute on each side.6. Serve the scallops on top of the cauliflower puree with a salad and covered with the caper dressing and vinaigretteServing Size: Serves 2Number of Servings: 2Recipe submitted by SparkPeople user CHAFFINSKI.

The nutritional information for Pan-roasted scallops with Cauliflower Puree is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 346.9

• Total Fat: 13.0 g
• Cholesterol: 15.6 mg
• Sodium: 979.5 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 9.9 g
• Protein: 19.0 g