Scallops With Cauliflower And Potato Puree

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

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

Recipe

• 1 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.
• 2 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.
• 3 for the tarragon vegetables:
• 4 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.
• 5 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.