Description
Indulge in the delicate flavors of pan-seared scallops paired with a velvety cauliflower puree, creating a dish that’s both elegant and comforting.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 lb fresh scallops (about 12 large)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp chives or green onions, finely chopped
Instructions
- For the Cauliflower Puree: Bring salted water to a boil in a pot. Add cauliflower florets and cook until tender, about 10 minutes. Drain and transfer to a blender.
- Add butter, minced garlic, salt, and pepper to the blender. Blend until smooth and creamy. Set aside.
- For the Scallops: Heat olive oil and butter in a skillet over medium-high heat until hot.
- Pat scallops dry with paper towels. Carefully place them in the skillet without overcrowding.
- Sear scallops for about 2 minutes on one side until golden brown. Flip and cook for an additional minute until opaque.
- To Serve: On each plate, spread a generous dollop of cauliflower puree as a base. Arrange three scallops on top of the puree and garnish with chopped chives or green onions.
Nutrition
- Serving Size: 3 scallops with puree (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating lemon zest or fresh herbs into the cauliflower puree. Substitute cauliflower with parsnips or sweet potatoes for a different twist on this dish. Always dry your scallops thoroughly before searing for that perfect crust; moisture is the enemy!