Seared Scallops with Cauliflower Puree - 13g Carbs, 2g Fiber
From: Robin Bashinsky, Cooking Light - MARCH 2011
Pair sea scallops with a cauliflower and potato puree for an elegant
yet weeknight-friendly meal. Tip: Patting the sea scallops dry before
cooking helps ensure a great seared crust.
Servings: 4
Serving size: 1/2 cup puree and about 4 scallops
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 Tbsp canola oil
1 1/2 lb sea scallops
3/4 tsp kosher salt, divided
1/2 tsp coarsely ground black pepper
1 1/2 Tbsp unsalted butter
1/8 tsp crushed red pepper
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; cook 3 minutes on each side or
until desired degree of doneness. Remove scallops from pan.
3. 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.
Servings: 4
Serving size: 1/2 cup puree and about 4 scallops
Nutrition per Serving:
232 Calories, 8.9g Fat, 3.1g Saturated Fat, 3.4g Monounsaturated Fat,
1.5g Polyunsaturated Fat, 54mg Cholesterol, 23.8g Protein,
13g Carbs, 2g Fiber, 1.1mg Iron, 632mg Sodium, 46mg Calcium
User Review - -
emmyembly - Outstanding - 03/04/12
I thought this was delicious and very fast to make! I think the
simple seasoning of the scallop and the slight sweetness of the
tarragon vegetables suggested were a nice balance to the kick of
the cauliflower puree. I made this twice and the first time I
followed others suggestions and drained some of the liquid before
adding it to the food processor. I think it turned out much better
that way and will continue to do that from now on.
