Seared Scallops With Cauliflower Puree and Pine Nuts

Does this title get any better?

Seared scallops.

Cauliflower puree.

Pine nuts.

YUM.

Tony and I made this for Valentine’s Day dinner, and I must say, it was amazing. We have always wanted to try cauliflower mashed potatoes, but have been skeptical of what it would taste like. This recipe is great because it has cauliflower and potatoes.

The verdict?

Best. Puree. Ever.

It had so much flavor! Boiling the potatoes and cauliflower in the vegetable broth is such a great idea. We also added a little bit of heavy cream to the blender, with the butter and seasonings, so it would blend easier (this was not in the recipe). Another edit to the recipe we made was omitting the raisins and capers, due to personal preferences. It turned out beautifully.

INGREDIENTS

For the scallops

  • 12 sea scallops (select same size scallops to the best of their availability and the color has to be beige pink rather than white)
  • 2 tablespoons butter
  • Olive oil
  • Sea salt and freshly ground black pepper

For the puree

  • 2 cup cauliflower florets
  • 2 cups Yukon Gold Potatoes, peeled and cubed
  • 2 cups low-sodium vegetable broth or water
  • 1 tablespoon unsalted butter
  • ¼ teaspoon Aleppo pepper or pinch of red pepper flakes
  • Sea salt

Garnishing

  • ¼ cup pine nuts, toasted
  • 1/8 cup golden raisins, soaked
  • 3 tablespoons capers, fried
  • 3 tablespoons parsley, finely chopped

DIRECTIONS

  1. Sear the scallops: Heat the butter in a large frying pan over medium high-heat; add a splash of olive oil to prevent the butter from burning. Season scallops with salt and pepper add them to the pan, without overcrowding. Kitchen Tip: Cook scallops in two batches; if they touch they will steam rather than caramelize. Cook, without moving the scallops, until the bottoms are a rich golden brown, 2 minutes on each side. Turn the scallops and cook on the second side for another 1-2 minutes.
  2. Make the puree: Pour stock into a medium-size pod, add cauliflower, potatoes, and make sure that the liquid covers the vegetables. Season with salt and bring to a boil. Reduce the heat, cover with the lid and simmer until potatoes are tender. Remove from heat. Transfer cauliflower and potatoes into a blender. Add 1/2 teaspoon salt, butter, and pepper. Blend until smooth. Keep warm.
  3. Toast the nuts: In a small non-stick frying pan toast the nuts for 4 minutes on a medium-low heat, shaking the pan often, until nuts are golden brown but not burned. Set aside on a paper towel, do not leave them in a flying pan, otherwise they’ll continue cooking.
  4. Fry the capers: In a small non-stick frying pan heat some olive oil, add capers and fry for 5 minutes.
  5. To serve, scoop a spoonful of the puree in each plate, top it with 2-3 scallops, drizzle lightly with olive oil. Scatter some pine nuts, raisins and capers, sprinkle with chopped parsley.

Heart Jenn

Quick + Delicious Shrimp Bisque

Is your mouth watering yet? I know mine is! I love lobster bisque, but it isn’t the healthiest thing on the planet when you get it at a restaurant. When I came across this recipe on Wellness Mama, I had to share it with you guys.

I love her website for so many reasons, but mainly because it is all about living naturally. I trust anything she posts, and I know I will be getting some of the best advice. She has so many great DIY cleaners, beauty products, etc. on her site, so make sure to check them out!

Anyway, back to the shrimp bisque! As soon as I try it, I will be sure to post about the results. 🙂

Prep time: 10 mins   Cook time: 30 mins   Total time: 40 mins

Ingredients

  • 1 pound shrimp, wild caught
  • ¼ cup butter
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely minced
  • 2 tablespoons carrots, grated
  • 1 stalk celery, finely chopped
  • ¼ cup white wine, optional
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 teaspoon paprika
  • ½ teaspoon thyme
  • dash of hot sauce, optional
  • 2 cups heavy cream

Instructions

  1. Melt the butter in a large pot and add finely diced shallot, garlic, carrots and celery.
  2. Saute until tender (about 10-12 minutes).
  3. Add wine to deglaze (if using) and cook 30 seconds to evaporate.
  4. Add chicken broth, hot sauce and spices and use an immersion blender to puree until completely smooth.
  5. Bring to a boil and reduce to a simmer.
  6. Rough chop the shrimp and add to pan. If pre-cooked, just cook until warm. If shrimp are raw, simmer for 3-4 minutes or until cooked and pink.
  7. Stir in heavy cream and simmer 4 minutes until just thickened.
  8. Serve immediately, or for better flavor, refrigerate overnight and reheat slowly before serving.

Heart Jenn

 

7 Breakfast in Bed Recipes For Valentine’s Day

Drop some hints ladies! Whether you want to surprise your man with a delicious breakfast, or you want him to surprise you, here are some Valentine’s Day-worthy ideas. Nothing beats a great breakfast, especially when you don’t even have to get out of bed. 🙂

Heart Jenn

Game Day Food

Who wants to throw an awesome Super Bowl party with delicious food that will be talked about for the rest of the year? I do!

I actually will be attending a party at a restaurant this year, so I won’t be one of the lucky ones experimenting with all of the yummy recipes I found on Pinterest. That being said, I just had to share all of them with you guys so you can let me know how good they are! Of course, these don’t have to be served just this Sunday. You and your hubby invite some friends over on a random weekend, and have a gathering with some mouth-watering, super unhealthy food! Who says we aren’t allowed to indulge every now and then? Especially when it comes to football. 🙂

Heart Jenn

Meal Prep

Here we are again, another Monday. They’re the worst, aren’t they? One way to help make a week easier is by meal prepping. I have to admit, I have only done this maybe once or twice and have never stuck with it. Maybe it’s because I’m not doing it right, or maybe because I feel like it takes up the majority of my Sunday to prep for the week. But taking a couple hours one day to meal prep definitely saves time during the days to come!

I started on Sunday to prep for green smoothies and lunches, because those are the hardest things for me to do during the week. I know smoothies are supposed to be quick and easy, but getting all of the ingredients together everyday, then blending, just takes up a lot of time for me. And for lunches? I can never decide on what to do for a healthy lunch. That is not an easy decision for me!

For the smoothies, I did a variety of different fruits with 2 cups of spinach. I’m hoping that changing up the flavor during the week will help me stick with it! I went to Hello Glow and found some great smoothie ideas. I prepped for the week in quart-sized resealable freezer bags and popped them in the freezer in no time! Today was super easy when it was time to have my smoothie. I just dumped the whole bag into the blender and it was ready in a matter of minutes.

For the lunches, I made turkey and quinoa stuffed peppers. I LOVE stuffed peppers. You can get an incredibly nutritious meal from these things. Tony and I have done this numerous times for dinners, but I decided to do it for my lunches this week. I try to eliminate bread where I can, because I can be pretty obsessed. Stuffed peppers is a great solution to this. A Food Centric Life has an awesome recipe that I used for the week. Check it out!

In case any of you were wondering, it all turned out to be SO good!

Do you guys meal prep? I’d love to know what you do! 🙂

Heart Jenn