Side Pannel
Pan-Seared Scallops with Cauliflower Mash & Spinach
Pan-Seared Scallops with Cauliflower Mash & Spinach
- Recipe Submitted by Kosher on 05/02/2014
Category: Healthy Recipes, Vegetarian, Cauliflower, Main Dish
Ingredients List
- 6 sea scallops
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Sea salt and freshly ground black pepper
- Microgreens and lemon zest, for garnish
- ~~~~~~~ Cauliflower Mash ~~~~~~~
- 3 cups cauliflower florets
- 1 oz butter or Olivina
- 1 oz whole milk or light cream
- pinch of salt and freshly ground black or white pepper
- ~~~~~~~ Cooked Spinach ~~~~~~~
- 1 tsp butter
- 2 bunches fresh spinach, washed and trimmed
Directions
Steam the cauliflower until very soft then purée in a food processor. Transfer the mash into a medium saucepan and add the butter and milk to taste. Season with salt and pepper, then cover and keep warm over low heat until needed.
Place the spinach and 1/4 cup of water in a large pot, and cook over medium-high until the leaves wilt, about 3-4 minutes. Drain the spinach in a colander then put back into the pot with some butter to taste. Cover and keep warm over low heat.
Pat the scallops dry and sprinkle with a pinch of salt and pepper. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until they are nicely caramelized and cooked to your desired doneness, about 2 minutes per side. Transfer to a platter and keep warm until all of the scallops have been cooked.
To serve, spoon some cauliflower mash into the middle of each plate, top with a nest of spinach then top with the seared scallops. Garnish with a crown of microgreens, some lemon zest and a light drizzle of good quality olive oil.
Place the spinach and 1/4 cup of water in a large pot, and cook over medium-high until the leaves wilt, about 3-4 minutes. Drain the spinach in a colander then put back into the pot with some butter to taste. Cover and keep warm over low heat.
Pat the scallops dry and sprinkle with a pinch of salt and pepper. Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until they are nicely caramelized and cooked to your desired doneness, about 2 minutes per side. Transfer to a platter and keep warm until all of the scallops have been cooked.
To serve, spoon some cauliflower mash into the middle of each plate, top with a nest of spinach then top with the seared scallops. Garnish with a crown of microgreens, some lemon zest and a light drizzle of good quality olive oil.
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