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)
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