Seared Scallops With Cauliflower Puree - cooking recipe

Ingredients

2 cups cauliflower, chopped
1 cup potato, peeled and cubed
1 cup water
1/2 cup chicken broth
1 tablespoon canola oil
8 scallops, 10-20 count size
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground pepper
1 1/2 tablespoons unsalted butter
1/8 teaspoon cayenne pepper

Preparation

Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
Serve scallops over puree.