Kitchen Mailbox: Here's a new way to prepare scallops


Share with others:


Print Email Read Later

Here's another recipe that's healthful and delicious and remarkably easy to make. The puree is made by boiling potatoes and cauliflower florets in chicken broth until tender. The mixture is then pureed with salt, pepper, crushed red pepper and just a little bit of butter. The scallops are seared with 1 tablespoon of canola oil.

The tender and sweet scallops paired with the stronger flavor of the puree makes this dish a winner.

SEARED SCALLOPS WITH CAULIFLOWER PUREE

"A hot pan is essential for searing scallops. It also helps prevent food from sticking. Be sure to add the oil when the pan is hot, just before adding the scallops. Otherwise, it will smoke and that's bad for the oil. Patting the scallops dry before cooking also helps ensure a great seared crust."

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

1½ pounds sea scallops

3/4 teaspoon kosher salt, divided

1/2 teaspoon coarsely ground black pepper

1½ tablespoons unsalted butter

1/8 teaspoon crushed red pepper

Place first 4 ingredients in a saucepan, bring to a boil. Cover, reduce heat, and simmer 6 minutes or until the potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.

Heat a large skillet over high heat. Add oil to a frying pan, swirl to coat. Pat scallops dry with paper towels, sprinkle with ¼ teaspoon salt and black pepper. Add scallops to pan and cook 3 minutes on each side or until done. Remove scallops from pan.

Pour cauliflower mixture into a blender. Add remaining ½ 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.

Serves 4 (about 4 scallops and ½ cup puree).

-- "Cooking Light: The New Way to Cook Light" by Scott Mowbray and Ann Taylor Pittman (Oxmoor, 2012)


Share healthful recipes withArlene Burnett at aburnett@post-gazette.com.

Join the conversation:

Commenting policy | How to report abuse
To report inappropriate comments, abuse and/or repeat offenders, please send an email to socialmedia@post-gazette.com and include a link to the article and a copy of the comment. Your report will be reviewed in a timely manner. Thank you.
Commenting policy | How to report abuse

Advertisement

Latest in Kitchen Mailbox

Kitchen Mailbox
2 weeks ago
Advertisement
Advertisement

You have 2 remaining free articles this month

Try unlimited digital access

If you are an existing subscriber,
link your account for free access. Start here

You’ve reached the limit of free articles this month.

To continue unlimited reading

If you are an existing subscriber,
link your account for free access. Start here