Description
Experience the exquisite combination of perfectly seared scallops atop a creamy cauliflower puree—an elegant dish that’s easy to prepare and sure to impress!
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 lb fresh sea scallops
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
Instructions
- Boil salted water in a large pot. Add cauliflower florets and cook until tender, about 10-12 minutes.
- Drain the cauliflower and transfer it to a blender. Add heavy cream, butter, salt, and pepper. Blend until smooth and creamy. Set aside.
- Pat scallops dry with paper towels to ensure crisp searing.
- In a skillet over medium-high heat, melt butter until bubbly.
- Add minced garlic and sauté for about 30 seconds.
- Carefully place scallops in the pan without overcrowding. Cook for 2-3 minutes on each side until golden brown.
- Squeeze fresh lemon juice over scallops right before removing from heat.
Nutrition
- Serving Size: 1 scallop (approximately 100g)
- Calories: 269
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing herbs like dill or parsley into your cauliflower puree or garnish your dish with fresh chives. For a different twist, substitute cauliflower with parsnips or sweet potatoes.