Seared scallops over Cauliflower and Potato Puree
Serves 4 as an appetizer, 2 as a main course
1 large head of cauliflower, cut into small florets
1 large Yukon Gold potato peeled
2 cups water
2 (15 oz) can Chicken or Vegetable broth
1 ½ lbs large sea scallops, patted dry
1 tsp. salt (divided)
½ tsp. pepper
2 tbsp. unsalted butter
Bring the cauliflower, potato, water and 1 can of the broth to a boil in a large pot. When boiling, reduce heat and simmer for about 10 minutes until the potato is tender. Remove from heat and drain. Let cool until ready to make the puree.
In a food processor, add the cauliflower, potato, the other can of the broth (add a little at a time) half of the salt, butter and pepper. Blend until smooth and the consistency of mashed potatoes. You made need to add more broth or water.
Heat a large grill pan over high heat coated with cooking spray. Make sure scallops are patted dry. And sprinkle with some salt and pepper. Add the scallops to the grill pan and sear for about 3-5 minutes until you see grill marks and then carefully turn over and sear for another 2 minutes, approximately. You don’t want to overcook them. Remove scallops from the pan and serve over the cauliflower and potato puree.