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    Home » Paleo Recipes

    Scallops With Potato-Cauliflower Purée Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    What, potatoes? Yes, potatoes. You can substitute sweet potatoes if you want.

    Scallops With Potato-Cauliflower Puree

    This recipe is simple but elegant: fresh scallops seared in rosemary-garlic olive oil on a bed of pureed vegetables and topped with more fresh herbs and pine nuts.

    The scallops add a big nutritional punch to the recipe: they’re full of iron and vitamin B12, and they’re a great source of selenium, which is important for gut and thyroid health.

    The one thing they don’t really give you is Omega-3 fat: the fat from fish is rich in Omega-3s, but scallops are so lean that they just don’t have enough fat to deliver any significant amount.

    Mixing potatoes half-and-half with cauliflower for this recipe adds all the benefits of brassica vegetables and also cuts back on the carb content a little bit, so it fits a bit better into a restricted carb budget. (Even so, it’s definitely not keto-friendly, and if you’re doing super-low-carb, it might not work at all with your day)

    If you’re looking for a light dinner, this would be just the thing. Serve it as it is, or round it out with a side salad to add some color to the meal (spinach, walnuts, and cranberries would be good here).

    Scallops With Potato-Cauliflower Purée Recipe

    SERVES: 4 PREP: 15 min COOK: 25 min

    Ingredients

    • 12 sea scallops
    • 3 garlic cloves, peeled
    • 2 fresh rosemary sprigs
    • 2 cups cauliflower florets, roughly chopped
    • 2 cups russet or sweet potatoes, peeled and cut into cubes
    • 2 cups vegetable stock
    • ¼ cup pine nuts, roasted
    • fresh chives, minced
    • 2 tbsp. olive oil
    • Sea salt and freshly ground black pepper
    Scallops With Potato-Cauliflower Puree Recipe Preparation

    Preparation

    1. Place the cubed potatoes, cauliflower, and vegetable stock in a saucepan.
    2. Bring to a boil over medium-high. Lower heat to medium and let simmer until the vegetables are soft.
    3. Season to taste and purée with an immersion blender until smooth. Keep warm. This will be your mash.
    4. Heat the olive oil in a skillet over medium heat.
    5. Add the garlic and fresh rosemary and stir for about 1 minute.
    6. Sear the scallops for 1 to 2 minutes per side, basting with the garlic and rosemary-infused oil.
    7. Season the scallops to taste.
    8. Serve the purée on small plates. Top each plate with scallops, pine nuts, and fresh chives.
    Scallops With Potato-Cauliflower Puree Recipe

    Scallops With Potato-Cauliflower Purée Recipe

    An impressive-looking dinner with all the nutritional goodness of seafood and brassicas.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Appetizer
    Cuisine American
    Servings 4 people
    Calories 232 kcal

    Ingredients
      

    • 12 sea scallops
    • 3 garlic cloves peeled
    • 2 fresh rosemary sprigs
    • 2 cups cauliflower florets roughly chopped
    • 2 cups russet or sweet potatoes peeled and cut into cubes
    • 2 cups vegetable stock
    • ¼ cup pine nuts roasted
    • fresh chives minced
    • 2 tbsp. olive oil
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Place the cubed potatoes, cauliflower, and vegetable stock in a saucepan.
      2 cups cauliflower florets, 2 cups russet or sweet potatoes, 2 cups vegetable stock
    • Bring to a boil over medium-high. Lower heat to medium and let simmer until the vegetables are soft.
    • Season to taste and purée with an immersion blender until smooth. Keep warm. This will be your mash.
    • Heat the olive oil in a skillet over medium heat.
      2 tbsp. olive oil
    • Add the garlic and fresh rosemary and stir for about 1 minute.
      3 garlic cloves
    • Sear the scallops for 1 to 2 minutes per side, basting with the garlic and rosemary-infused oil.
      12 sea scallops, 2 fresh rosemary sprigs
    • Season the scallops to taste.
      Sea salt and freshly ground black pepper
    • Serve the purée on small plates. Top each plate with scallops, pine nuts, and fresh chives.
      ¼ cup pine nuts, fresh chives

    Nutrition

    Calories: 232kcalCarbohydrates: 21gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 11mgSodium: 699mgPotassium: 526mgFiber: 3gSugar: 5gVitamin A: 9690IUVitamin C: 26mgCalcium: 40mgIron: 1mg
    Keyword cauliflower, potato, purée, scallop
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Paleo Spaghetti with Spaghetti Squash
    • Bacon and Marinara Meatloaf
    • Roast Chicken with Sun-Dried Tomato Pesto & Cauliflower Mash Recipe
    • Duck Confit and Carrot Confit Recipes

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, Paleo Dinner Recipes

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