Scallops With Cauliflower Puree
Scallops With Cauliflower Puree : Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.
Ingredients
- 2 cups chopped cauliflower florets
- 1 cup cubed peeled Yukon gold potato
- 1 cup water
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon canola oil
- 1 1/2 pounds sea scallops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1/8 teaspoon crushed red pepper
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