How To Make Pan-fried Scallops with Cauliflower Vanilla Purée
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Serves:
Ingredients
- 16 large scallops
- 1 small cauliflower, cut into florets
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 vanilla bean, split lengthwise
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
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In a large saucepan, combine the cauliflower, vegetable broth, and vanilla bean. Bring to a boil and simmer until cauliflower is tender, about 10 minutes. Remove the vanilla bean and discard.
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Using a blender or immersion blender, purée the cauliflower until smooth. Add the heavy cream and blend until well combined. Season with salt and pepper to taste.
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In a large skillet, melt the butter over medium-high heat. Pat the scallops dry and season with salt and pepper. Cook the scallops for 2-3 minutes per side, until a golden crust forms.
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Serve the pan-fried scallops on a generous scoop of the cauliflower vanilla purée. Garnish with fresh chives.
Nutrition
- Calories : 327kcal
- Total Fat : 18g
- Saturated Fat : 11g
- Cholesterol : 81mg
- Sodium : 446mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 23g
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