Seared Scallops with Cauliflower Puree and Balsamic Brussels Sprouts
Author: Nicole Morrissey
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
Preheat oven to 375 degrees F.
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.
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.
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.
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.
Serve scallops and brussels sprouts over cauliflower puree.