Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat and simmer for 6 minutes or until potato is tender. Remove from heat, let stand uncovered, 10 minutes.
Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 tsp salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
Pour cauliflower mixture in a blender. Add 1/2 tsp 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.
Originally Submitted
3/13/2011
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