Seared Scallops with Cauliflower Puree and Balsamic Brussels Sprouts {Whole30}

You know how you get your husband to warm up to the idea of putting coconut milk in various recipes?

You have him follow Whole30.

Pre-Whole30 (or Whole26and2/3 in our case), Mark would’ve given me the stink eye about using coconut milk in anything. Now, I think he rather in enjoys it. He doesn’t give push back whatsoever and he’s actually used it in recipes himself. Never thought I’d see the day…!

I have several Whole30 cookbooks and there’s some good recipes…but not a TON of good recipes. A lot of them lack flavor or creativity. And personally, the quickest way to hate Whole30 is by loading up on crappy tasting Whole30-compliant condiments and dressings. Blerg.

One thing I focused on while Whole30-ing was what was Whole30-approved. Because there is a lot. Really. Truly.

My boss today asked how my personal goal of spending quality time with hubby is going. I love that she asked me to make a personal goal for the fiscal year and oddly enough, it’s the one goal I’ve struggled with most. Specifically, my goal was to make Fridays “date night in” and to have a plan for hubby and I to reconnect and do something special on Friday nights – make a meal together, open a bottle of wine and watch a movie, etc. Nothing fancy, per se, but something more than sitting in front of the TV, on separate couches, not talking. You know, like every other day of the week come 9pm. Oh the romance y’all!

About a month ago, I did plan a special date night in…and I made this recipe. We love, love, loved it and agreed, it was our favorite Whole30 meal all month. Cheers to personal goals for reconnecting over dinner!


Seared Scallops with Cauliflower Puree and Balsamic Brussels Sprouts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Cauliflower Puree:
  • 1½ lbs cauliflower florets
  • 2 cups vegetable broth*
  • 3 cloves garlic, minced
  • ½ cup full-fat coconut milk
  • ½ tsp salt
  • ¼ tsp black pepper
Brussels Sprouts:
  • 1 lb brussels sprouts, halved
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • ¼ cup balsamic vinegar
Scallops:
  • 2 Tbsp olive oil
  • 1 lb scallops
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large sauce pan, combine cauliflower and broth over medium-high heat. Bring to a boil, reduce heat to medium-low and cover with lid. Allow to simmer 30 minutes or until cauliflower is very tender. Add garlic, coconut milk, salt, and pepper. Using an immersion blender, puree until smooth.
  3. Meanwhile, toss the brussels sprouts and olive oil together on a sheet pan. Sprinkle with salt and pepper. Roast for 30 minutes or until golden and tender.
  4. In a small sauce pan, heat balsamic vinegar over medium heat. Once simmering, reduce heat to low and simmer until reduced to about 2 tablespoons. Drizzle over brussels sprouts after removing from oven.
  5. In a large skillet heat 2 tablespoons olive oil over medium-high heat. Once shimmering and hot, add the scallops. Cook 4 minutes per side.
  6. Serve scallops and brussels sprouts over cauliflower puree.
Notes
*Whole30 compliant broth, if desired
Nutrition Information
Serving size: 4 oz scallops with 1½ cups puree, brussels sprouts Calories: 369 Fat: 20.0 Carbohydrates: 20.8 Sugar: 10.2 Sodium: 826 Fiber: 4.8 Protein: 23.3 Cholesterol: 35.0
Be well,

Share With Your Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Get my newest recipes
Follow Me