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Pan Seared Scallops with Cauliflower Puree & Crispy Bacon

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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.

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ tablespoons butter
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4 cups cauliflower florets
about 1/2 small head, chopped into small florets
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1 ½ cups milk
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1 ½ tablespoons olive oil
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12 each scallops
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6 slices bacon
cooked, and drained on paper towel
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4 tablespoons pine nuts
lightly toasted
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Ingredients

Amount Measure Ingredient Features
23 ml butter
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946 ml cauliflower florets
about 1/2 small head, chopped into small florets
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355 ml milk
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23 ml olive oil
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12 each scallops
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6 slices bacon
cooked, and drained on paper towel
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6E+1 ml pine nuts
lightly toasted
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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.



* not incl. in nutrient facts Arrow up button

Comments


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.

 

 

Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 27272% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 375mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 6% Vitamin C 78%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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