Seared Scallops with Cauliflower Purée

Yield:

4 servings (serving size: 1/2 cup puree and about 4 scallops)

 

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

1/8 teaspoon crushed red pepper

Preparation

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.