Ingredients:
1 cup chopped cauliflower florets
½ cup cubed peeled Yukon gold potato
½ cup water
¼ cup homemade chicken broth
2 Tablespoons olive oil
12 ounces sea scallops
½ teaspoon Sea salt, divided
1 jalapeno pepper, minced (optional)
Directions:
Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
Heat a large skillet over high heat. Add ½ Tablespoon oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with salt. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
Pour cauliflower mixture in a blender. Add ¼ teaspoon salt, remaining oil, and jalapeno pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
Makes 2 servings
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