Seared Scallops over Cauli Mash
This is a seemingly *fancy* meal, that can be ready in as little as 20 minutes! It’s also light and nutritious, using the cauli-mash as the starch and vegetable in one.
- coconut or olive oil
- scallops - As many as desired
- head of cauliflower - 1
- vegetable broth - 3-4 T
- garlic powder - 1 tsp
- sea salt
- black pepper
1.) Cut the cauliflower into florets, and boil over the stove 10-15 minutes, until a fork easily pierces it. Or, place in a microwave safe bowl, filled halfway with water, and microwave 7-8 minutes. Allow to cool slightly then transfer to a blender or food processor.
2.) Add the remaining ingredients to the cauliflower, and blend until smooth. Note: Add the broth one tablespoon at a time until you reach desired consistency. More liquid will result in very smooth “potatoes”.
3.) Next, heat a large skillet with the oil you’re using. Once the pan is very hot, evenly distribute the scallops throughout the pan, with space in between (It’s important not to crowd the pan or else the scallops with steam instead of sear. Depending on the size of your pan, you may need to cook them in batches to avoid this). The scallops only take about 90 seconds per side, so keep an eye on them, turning once they have a crisp brown on each side. Season lightly with sea salt and serve over the gcauli mash garnished with parsley or basil.
*This can be substituted with butter, cream, or before I was vegan I would use Laughing Cow “Garlic and Herb Cheese Wedges”, which I liked for the creaminess and flavor they added- they taste like cream cheese but only have 35 calories per wedge.