Keto Seared Scallops with Cauliflower Puree
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
- 1 pound Dry Scallops
- 4 cups Spinach Leaves fresh or frozen and thawed
- 2 cups Cauliflower Florets
- 5 cloves Garlic minced
- 4 tablespoon Butter divided
- Sea Salt to taste
- Black Pepper freshly ground, to taste
Instructions
- Bring a pot of salted water to a boil and cook the cauliflower florets for about 5-7 minutes until tender. Remove from the pan with a slotted spoon and keep the water boiling on the stove. You will need it to blanch the spinach later on.
- Transfer the cauliflower to a blender or food processor and process with 2 tablespoons of butter and half the minced garlic to make a puree. Set aside in the blender to keep warm.
- Blanch the spinach leaves in the reserved water for 10-20 seconds until wilted and set aside.
- Make sure the scallops are dry by patting them with paper towels. Season with a little bit of salt and freshly ground black pepper.
- Heat the remaining butter in a cast iron skillet or large frying pan over medium-high heat. Add the scallops to the pan, leaving space in between, and sear them for 2 minutes without turning them.
- Flip the scallops over and add the remaining garlic to the pan. Cook for a further 60 seconds while spooning over the garlic butter until both sides are golden brown.
- Make a bed of cauliflower puree on your serving plates, add a layer of spinach, and top with the scallops. Serve hot.
Makes 4
Nutrition
Calories: 136Fat: 11.9gProtein: 4gTotal Carbs: 5.1gNet Carbs: 3.2gFiber: 1.9gSugar: 1.2g