Seared Scallops over Cauliflower Purée with Lemon Zest
Nutritional Information
Tender seared scallops on a silky cauliflower purée, brightened with lemon and chives — whole seafood and vegetables, minimal added fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 larges sea scallops (about 8–10 oz total)
- 1 medium cauliflower head (about 1 lb, cut into florets)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh chives (chopped)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Steam cauliflower florets until very tender (about 8–10 minutes). Reserve 1/4 cup cooking liquid.
Blend cauliflower with reserved cooking liquid and lemon juice until smooth into a purée; season with salt and pepper and keep warm.
Pat scallops dry and season lightly with salt. On a very hot nonstick pan, sear scallops 1.5–2 minutes per side until a golden crust forms (no added oil required if pan is hot and scallops are dry).
Divide cauliflower purée between plates, top with seared scallops, sprinkle lemon zest and chopped chives and serve.
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