Prep Time: 10 minutes
Bake Time (Kale): 20 minutes
Cook Time (Potato/Cauliflower): 20 minutes
Cook Time (Scallops): 6 minutes
Total Time: 30 – 35 minutes
Ingredients:
- 2 cups Cauliflower florets – chopped
- 1 cup Yukon gold potato – peeled and cubed
- 1 cup water
- 1/2 cup Organic chicken broth
- 1 TBSP extra-virgin olive oil
- 1 lbs Jumbo Sea Scallops (or 3 per person)
- 3/4 tsp Salt, divided
- 1/2 tsp coarsely ground black pepper
- 1 1/2 TBSP ghee, butter or olive oil
- 1/8 tsp crushed red pepper flakes
- 3 cups Kale – torn
Directions:
- Begin with the kale: Preheat oven to 300 degrees.
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Spread kale in a single layer on a large baking sheet. Massage kale with olive oil so it is evenly coated. Sprinkle with salt and pepper and place into the oven.
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Bake 20-25 minutes until kale is dry and crispy. Remove from oven and let cool on baking sheet.
- Begin the Potato/Cauliflower Puree: 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.
- Pour cauliflower mixture in a food processor or blender. Add 1/2 teaspoon salt, ghee, and red pepper flakes. If using a blender, remove the 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.
- Scallops: Heat a large skillet over high heat. Add olive oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
- Plate puree and top with scallops and kale.
**recipe adapted from cooking light