Seared Sea Scallops with Cauliflower Puree

Seared Sea Scallops with Cauliflower Puree

adapted from Cooking Light March 2011

To get a good sear on the scallops you want them to be dry and the pan to reach a temperature of you pan to be at about 425F. I choose to use grapeseed oil which has a smoke point of 420F where as olive oil's smoke point of 350F. Exceeding the smoke point of olive oil can release harmful compounds into the food. The oil may also oxidize which will impart off flavors. If you do not have grapeseed oil, vegetable or canola oil both have smoke points of about 400F.

Makes 2 servings                                                        1 WW point / serving

1 cup chopped cauliflower florets
1/2 cup cubed peeled potato
1/2 cup water
1/4  cup homemade chicken stock or canned broth
1 1/2 tsp grapeseed oil
3/4 pounds sea scallops, patted dry
1/2 tsp. kosher salt, divided
1/4 tsp. fresh coarsely ground black pepper
3/4 tsp. Parkay cooking oil spray
Pinch of crushed red pepper

1. Place the cauliflower, potato water and stock into a small saucepan. 
2. Bring to a boil; Cover, reduce heat, and simmer until the potato is tender, about 6 minutes.
3. Remove lid; Let stand, uncovered, while you cook the scallops.
4. Heat a skillet over high heat.; Add oil and swirl to coat. 
5. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. 
6. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. 
7. Remove scallops from pan; Keep warm
8. Place the cauliflower mixture in a small food processor with 1/2 teaspoon salt, Parkay, and red pepper. Blend until smooth. 
9. Serve the scallops on top of the puree.

Enjoy!