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Nutritional Info
  • 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

View full nutritional breakdown of Seared Scallops with Cauliflower Puree calories by ingredient
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Seared Scallops with Cauliflower Puree

Submitted by: GIRANIMAL

Introduction

From MyRecipes.com. Called for sea scallops, but I used bay scallops since that's what I had in my freezer. It also called for 1 1/2 Tbsp. butter, but I am dairy-free. From MyRecipes.com. Called for sea scallops, but I used bay scallops since that's what I had in my freezer. It also called for 1 1/2 Tbsp. butter, but I am dairy-free.
Number of Servings: 4

Ingredients

    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

Directions

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.


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Number of Servings: 4

Recipe submitted by SparkPeople user GIRANIMAL.





TAGS:  Fish |

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