• 4servings
  • 232calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D, E
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups chopped cauliflower florets

  2. 1 cup cubed peeled Yukon gold potato

  3. 1 cup water

  4. 1/2 cup fat-free, lower-sodium chicken broth

  5. 1 tablespoon canola oil

  6. 1 1/2 pounds sea scallops

  7. 3/4 teaspoon kosher salt, divided

  8. 1/2 teaspoon coarsely ground black pepper

  9. 1 1/2 tablespoons unsalted butter

  10. 1/8 teaspoon crushed red pepper

Instructions Jump to Ingredients ↑

  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.


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