Scallops With Cauliflower and Potato Puree

Name: Scallops With Cauliflower and Potato Puree
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 cups, 4 serving(s)
Ingredients: 2 cups cauliflower, chopped; 1 cup yukon gold potato, peeled and cubed; 1 cup water; 1/2 cup chicken broth; 1 tablespoon canola oil; 1 1/2 lbs sea scallops; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, coarsely ground; 1 1/2 tablespoons butter, unsalted; 1/2 teaspoon red pepper flakes, crushed; 1 cup sugar snap pea; 1/3 cup water; 1 cup carrot, matchstcks; 1 1/2 teaspoons butter; 1 teaspoon tarragon, chopped; 1 1/2 teaspoons Dijon mustard; 1 teaspoon cider vinegar; 1/8 teaspoon salt

Submitted by arroz241_11561377

"I heard about this recipe from my cousin who got it from her newspaper, originally from 'Cooking Light'. She made it and said it was delicious. I haven't made it yet because scallops are too pricey for my pocketbook right now. According to my cousin and the reviews I read, this is much easier to make than it looks. The picture of the recipe shows tarragon veggies as a side, that's the way the recipe read in her newspaper, and makes for a very pretty presentation. so I've also included that recipe here. This recipe did not specify fresh or dried tarragon. Since it only calls for 1 tsp, I assumed it would be dried, but then it says 'chopped' and one does not need to chop dried tarragon. If you don't have fresh tarragon, I'd start with just a pinch of dried and taste from there. I'm posting it here for safe-keeping."

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Ready In:: 45mins
Ingredients:: 18
Yields:: 4 cups
Serves:: 4

ingredients

2 cups cauliflower, chopped
1 cup yukon gold potato, peeled and cubed
1 cup water
¹⁄₂ cup chicken broth
1 tablespoon canola oil
1 ¹⁄₂ lbs sea scallops
³⁄₄ teaspoon kosher salt, divided
¹⁄₂ teaspoon black pepper, coarsely ground
1 ¹⁄₂ tablespoons butter, unsalted
¹⁄₂ teaspoon red pepper flakes, crushed
Tarragon vegetables
1 cup sugar snap pea
¹⁄₃ cup water
1 cup carrot, matchstcks
1 ¹⁄₂ teaspoons butter
1 teaspoon tarragon, chopped
1 ¹⁄₂ teaspoons Dijon mustard
1 teaspoon cider vinegar
¹⁄₈ teaspoon salt

directions

For the cauliflower / potato puree: Bring first 4 ingredients to a boil,in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender.
Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper,and blend until smooth. Divide among plates, and top with about 4 scallops each. Equally divide and place tarragon veggies on the side.
For the Tarragon Vegetables:
Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt. Serve as a side dish.
Note: According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.