Bistro Zin Seared Scallops With Roasted Cauliflower And Tangerin Recipes

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SCALLOPS WITH CAULIFLOWER PUREE



Scallops with Cauliflower Puree image

These beautiful seared scallops rest on top of a creamy roasted garlic cauliflower puree and are the perfect dinner for date night...even if you're the hot date!

Provided by Alicia

Categories     Dinner

Time 20m

Number Of Ingredients 10

1-1/2 pounds dry, jumbo sea scallops
1 tablespoon butter or pressed oil*
1 tablespoon olive oil
pepper
parsley for garnish
1¾ pound large cauliflower head, cut into florets or bagged florets (24oz)
1 tablespoon olive oil
2 large garlic cloves, skins removed
1 cup milk of choice, warmed
kosher salt and pepper

Steps:

  • Prepare the scallops by patting with a paper towel and placing on a plate, uncovered, in the fridge till ready to use. This allows them to get really dry while you prep the cauliflower.
  • Preheat oven to 400 degrees F. Place cauliflower florets and garlic cloves in a single layer on a sheet pan, tossing with olive oil, salt and pepper. Roast for 20 minutes or until golden brown.
  • Meanwhile heat olive oil and butter (or ghee) in a large skillet or cast iron pan on medium high heat. Get the pan hot (but not smoking) so you'll get a nice sear right away. Space the scallops out so they sear and don't steam, even if it means cooking in batches. Sprinkle the scallops with pepper but hold off on the salt to taste - I personally don't season mine as I find them naturally salty.
  • Add the scallops and don't touch them for 1 1/2-2 minutes. Check one to see if a nice brown crust has formed. If so, turn and leave them for about 60-90 seconds more. Remove scallops from pan and set aside.
  • Meanwhile, toss the roasted cauliflower and garlic into a food processor or blender. Add warm milk and blend, using a tamper to press down and get it nice and smooth. Taste and add salt and pepper as needed.
  • Spoon the cauliflower puree onto a plate and place scallops on top. Garnish with parsley. See the recipe notes for an extra sauce idea!

Nutrition Facts : ServingSize 4 scallops, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 273 mg, Fiber 1 g, Sugar 3 g, Calories 151 kcal, UnsaturatedFat 7 g

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