Pan Seared Scallops with Cauliflower Puree and Crispy Bacon
This quick and easy dish will for sure wow your company with the elegant look and the delicious taste.
about 1/2 small head, chopped into small florets
cooked, and drained on paper towel
Heat the butter in a medium saucepan over medium high heat until melted.
Add the cauliflower, reduce the heat to medium, and cook for about 4 minutes until the cauliflower just begins to soften.
Pour the milk to the saucepan, and the cauliflower should be just covered.
Bring to a boil, and reduce the heat to medium low or low to maintain a gentle simmer until soft, about 12 minutes.
Season to taste with salt and black pepper.
Purée the cooked cauliflower with the milk in a food processor or blender until smooth.
Heat the olive oil in a large nonstick skillet over medium high heat until hot.
Generously season the scallops with salt and black pepper.
Cook the scallops, 2 to 3 minutes on each side or until desired doneness. Both sides should be golden and brown.
Divide the cauliflower purée onto the serving plates.
Place 3 scallops on top of it, then top with 2 pieces of crispy bacon and 1 tablespoon of toasted pine nuts on each plate.
Nutrition FactsServing Size 222g (7.8 oz)
This was delicious and simple. I put the cauliflower solids in the food processor with just enough milk to achieve the consistency I wanted. I used half skim milk and half half-and-half because that's what I had on hand. I'm planning to use the leftover milk for a creamy pasta sauce with some parmesan added.over 1 year ago