Recipe Review: Scallops on a bed of cauliflower puree

Scallops on a Bed of Cauliflower Puree

Ingredients

• 2  cups  chopped cauliflower florets
• 1  cup  cubed peeled Yukon gold potato
• 1  cup  water
• 1/2  cup  fat-free, lower-sodium chicken broth
• 1  tablespoon  canola oil
• 1 1/2  pounds  sea scallops
• 3/4  teaspoon  kosher salt, divided
• 1/2  teaspoon  coarsely ground black pepper
• 1 1/2  tablespoons  unsalted butter
• 1/8  teaspoon  crushed red pepper

Preparation

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.

-> Overall, I like this recipe, because it's super healthy. Make sure you really pat dry the scallops before frying--because without the seared crust you are basically eating different levels of mush. Also, I felt this dish lacked character. Next time I will add some punch to the scallops: cajun spice, chili flakes or at least some paprika, damn.