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.
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.
Nutrition Facts
Serving Size 222g (7.8 oz)
Patti
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