Butter-Seared Scallops with Cauliflower Purée
A juicy seafood treat pairs with a velvety cauliflower purée. The scallops brown in butter, served with a gentle base and the aroma of garlic and lemon.
- Tiempo
- 30 min
- Porción
- 596 kcal
- Ingredientes
- ≈ $11.53
- Proteína
- 39 g
Ingredientes
- 1 Scallopspaquete 300 g ≈ $16.00No en todas las tiendas: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 180 g
- 2 Cauliflower (frozen)paquete 400 g ≈ $1.80 250 g
- 3 Butterpaquete 180 g ≈ $1.58 25 g
- 4 Heavy cream 33%paquete 250 ml ≈ $2.20 50 ml
- 5 Lemon≈ $4.70 por kg 20 g
- 6 Garlic≈ $10.00 por kg 5 g
- 7 Salt 3 g
- 8 Ground black pepper al gusto
Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.
Método
Prepare the cauliflower2 by rinsing and breaking into florets about 3 cm; boil in salted water for 10 minutes until tender; drain and blend with cream and half the butter3 until smooth; salt to taste.
Pat the scallops1 dry with paper towels, then season with salt and pepper on both sides.
Heat a skillet over high heat and melt the remaining butter3; sear the scallops1 for 1.5 minutes on each side until golden, adding minced garlic6 and a lemon5 slice to the pan 30 seconds before they are done.
Remove from heat and let rest for 1 minute to let aromas mingle and finish cooking.
To serve, spread the purée on a plate, place the scallops1 on top and spoon the butter3 from the pan; serve immediately, optionally squeeze lemon5.
Consejos
- Por qué así
- Pat scallops dry to prevent butter from splattering and steaming instead of browning. Wet scallops will release water and cook unevenly.
- Sustituciones
- Use fresh cauliflower instead of frozen. No need to thaw, just boil as-is. Swap cream for Greek yogurt (50g) for a tangier, lighter purée.
- Errores frecuentes
- Overcooking scallops turns them opaque and rubbery; they’re done when the center is just firm, not fully white.
- Guardar y recalentar
- Eat fresh or within 1 day. Reheat purée gently in a saucepan; scallops won’t reheat well. Cook fresh if saving for later.
- Con qué servir
- Pair with a crisp green salad and a dry white wine like Sauvignon Blanc for a light, balanced dinner.
En resumen
- Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».
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