Seared Scallops with Cauliflower Puree
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
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
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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.
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.