Now this is not my recipe but since it is one of our favorites, I thought I would share it. It’s such a simple dish that looks like hours were spent making it.
Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.
INGREDIENTS:
- 2 cups chopped cauliflower florets
- 1 cup cubed peeled Yukon gold potato
- 1 cup water
- 1/2 cup all-natural chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds sea scallops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 tablespoons ghee
- 1/8 teaspoon crushed red pepper
DIRECTIONS:
- 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.
- Heat a large skillet over high heat. Add olive 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.
- Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, ghee, 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.
- I also plated these with my oven coated kale chips
KALE CHIPS:
INGREDIENTS:
- 1 bunch kale (stems removed and torn into pieces)
- 1 Tbsp Olive Oil
- Salt to taste
- Pepper to taste (optional)
DIRECTIONS:
-
Preheat oven to 300 degrees.
-
Spread kale in single layer on baking sheets lined with parchment paper. Massage or spray kale evenly with olive oil on both sides. Sprinkle with salt and pepper if using.
-
Bake 20-25 minutes, turning once, until kale is dry and crispy.
**Original Scallop recipe is from Cooking Light: Recipe