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Pan Seared Scallops with Cauliflower Puree and Crispy Bacon

 
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This quick and easy dish will for sure wow your company with the elegant look and the delicious taste.

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ tablespoons butter
4 cups cauliflower florets
about 1/2 small head, chopped into small florets
1 ½ cups milk
1 ½ tablespoons olive oil
12 each scallops
*
6 slices bacon
cooked, and drained on paper towel
4 tablespoons pine nuts
lightly toasted

Directions

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.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 27272% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 375mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 6% Vitamin C 78%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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