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Paleo Seared Scallops with Cauliflower Purée

Photo: Rachel Johnson
Total time 25 mins
Yield

4 servings (serving size: 1/2 cup puree and about 4 scallops)

Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. 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

Nutrition Information

  • calories 232
  • fat 8.9 g
  • satfat 3.1 g
  • monofat 3.4 g
  • polyfat 1.5 g
  • protein 23
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 54 mg
  • iron 1.1 mg
  • sodium 632 mg
  • calcium 46 mg

How to Make It

  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 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.
  3. 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.