Paleo Seared Scallops with Cauliflower Purée
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4 servings (serving size: 1/2 cup puree and about 4 scallops)
Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.
- 2 cups chopped cauliflower florets
- 1 cup cubed peeled Yukon gold potato
- 1 cup water
- 1/2 cup all-natural chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds sea scallops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 tablespoons ghee
- 1/8 teaspoon crushed red pepper
- Calories 232
- Fat 8.9g
- Satfat 3.1g
- Monofat 3.4g
- Polyfat 1.5g
- Protein 23
- Carbohydrate 13g
- Fiber 2g
- Cholesterol 54mg
- Iron 1.1mg
- Sodium 632mg
- Calcium 46mg
How to Make It
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 olive 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, ghee, 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.