Seared Scallops with Cauliflower Purée

Name: Seared Scallops with Cauliflower Purée
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 473 milliliters chopped cauliflower florets; 0 teaspoons crushed red pepper; 1 teaspoons coarsely ground black pepper; 1 teaspoons kosher salt, divided; 118 milliliters fat-free, lower-sodium chicken broth; 680 grams sea scallops; 2 Tbsps unsalted butter; 237 milliliters water; 237 milliliters cubed peeled Yukon gold potato

This recipe makes 4 servings with 108 calories, 3g of protein, and 8g of fat each. If $1.23 per serving falls in your budget, Seared Scallops with Cauliflower Purée might be an awesome gluten free recipe to try. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up canolan oil, cauliflower florets, lower-sodium chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender.

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Potato

Equipment you will use

Sauce Pan

Remove from heat.

Let stand, uncovered, 10 minutes.

Heat a large skillet over high heat.

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Frying Pan

Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper.

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Salt And Pepper

Scallops

Cooking Oil

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Paper Towels

Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.

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Scallops

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Frying Pan

Remove scallops from pan.

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Scallops

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Frying Pan

Pour cauliflower mixture in a blender.

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Cauliflower

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Blender

Add 1/2 teaspoon salt, butter, and red pepper.

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Red Pepper

Butter

Salt

Remove center piece of blender lid (to allow steam to escape); secure lid on blender.

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Blender

Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.

Serve puree with scallops.

Ingredients you will need

Scallops

Equipment

Ingredients

Servings:

1Tbsp

canola oil 473milliliters

chopped cauliflower florets 0teaspoons

crushed red pepper 1teaspoons

coarsely ground black pepper 1teaspoons

kosher salt, divided 118milliliters

fat-free, lower-sodium chicken broth 680grams

sea scallops 2Tbsps

unsalted butter 237milliliters

water 237milliliters

cubed peeled Yukon gold potato

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.