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
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
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.
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.