french

Cauliflower Puree with Pan-Seared Scallops and Browned Butter

Name: Cauliflower Puree with Pan-Seared Scallops and Browned Butter
Yield: 1 serving
Cuisine: french
Ingredients: 220 g sea scallops; 320 g cauliflower florets; 5 g garlic clove; 55 g heavy cream; 22 g butter; 10 g olive oil; 10 g lemon juice; 1 g salt; 1 g white pepper

This pan-seared dish pairs sea scallops with cauliflower florets, butter and garlic clove. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Low carb Gluten free Keto Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

35 g Protein

28 g Carbohydrates

50 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g sea scallops 152 kcal
320g cauliflower florets 80 kcal
5g garlic clove 15 kcal
55g heavy cream 187 kcal
22g butter 158 kcal
10g olive oil 88 kcal
10g lemon juice 3 kcal
1g salt 0 kcal
1g white pepper 3 kcal

Cooking instructions

cauliflower floretsgarlic clove
Simmer cauliflower florets and garlic in salted water until very tender, 10-12 minutes. Drain thoroughly.
cauliflower floretsheavy creamsaltwhite pepper
Blend cauliflower with cream until smooth. Season with salt and white pepper; keep warm.
sea scallopssaltwhite pepper
Pat scallops very dry and season with salt and pepper.
sea scallopsolive oil
Heat a skillet over high heat. Add olive oil, then sear scallops 1.5-2 minutes per side until browned and just cooked.
butterlemon juice
Add butter to the pan and let it brown lightly, 30-60 seconds. Add lemon juice to stop browning and swirl.
sea scallopscauliflower floretsbutter
Serve scallops over cauliflower puree with browned butter spooned on top.