Juicy Seared Scallops over Garlic Cauliflower mash

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This scallops recipe is quite simple. It takes the best of the plant and pescetarian worlds and makes for delicious complements. The scallops are seared in a pan and cooked until just tender. The cauliflower mash is meant enhance each bite with a creamy, flavorful overtone. If you love scallops and cauliflower, you’ll adore this! Enjoy!

Here is why cauliflower should be on your glow list:

Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.

Juicy Seared Scallops over Garlic Cauliflower mash

Serves 2

Ingredients:

For the cauliflower mash:

  • 1 small head cauliflower
  • 1/2 tablespoon sea salt
  • 1/4 avocado
  • 1 tablespoon butter
  • 1 teaspoon mustard
  • 1 garlic clove
  • 1/4 teaspoon black pepper

For the scallops:

  • 4 large scallops
  • 2 tablespoons butter
  • 1 tablespoon 100% whole-wheat flour
  • 1/4 teaspoon sweet paprika
  • Salt and pepper to taste
  • Finely chopped fresh parsley for garnish

Directions:

Chop the cauliflower into large chunks and boil in water with sea salt. When the cauliflower has softened completely, drain and rinse. Add all remaining ingredients into a food processor with the cauliflower and blend until smooth. Set aside to cool slightly.

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Meanwhile, heat the butter in a iron skillet over high heat. In a small bowl, mix the flour and paprika and lightly dust the top and bottoms of four scallops. When the butter begins to bubble, place the scallops, flat-side down on the pan. Cook on high heat for 1-2 minutes. Turn the scallops over to cook the other side, making sure the side that just cooked has reached a crispy brown color. Cook the other side another 1-2 minutes or until they also get brown.

Transfer scallops to a baking dish, season with salt and pepper and put them into a 375 degree preheated oven for 10 minutes or until tender and cooked through. Serve over the cauliflower mash and garnish with freshly chopped parsley.

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Enjoy!

Bon Appetit!

xo Aylin

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