Seared Scallops With Cauliflower Puree

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 cups cauliflower, chopped
• 1 cup potato, peeled and cubed
• 1 cup water
• 1/2 cup chicken broth
• 1 tablespoon canola oil
• 8 scallops, 10-20 count size
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground pepper
• 1 1/2 tablespoons unsalted butter
• 1/8 teaspoon cayenne pepper

Recipe

• 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.
• 3 pour cauliflower mixture in a blender. add 1/2 t salt, butter and cayenne. 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.
• 4 serve scallops over puree.