Scallops With Potato-Cauliflower Purée Recipe

5 from 1 vote

An impressive-looking dinner with all the nutritional goodness of seafood and brassicas.

Course Appetizer

Cuisine American

Keyword cauliflower, potato, purée, scallop

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 232kcal

Cost 25

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