Seared Scallops with Cauliflower Puree

  • 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 and 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 tablespoons unsalted butter
  • 1/8 teaspoon crushed red pepper

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 or until desired degree of doneness. Remove scallops from pan. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, 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.

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