Main meal
Seared scallops with cauliflower purée
Restaurant food that takes twenty-five minutes, and the purée is the trick — cauliflower blitzed with enough butter stops being a vegetable.
8gnet carbs
28gfat
30gprotein
404kcal
Per serving25 minServes 2
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Ingredients
For the whole dish · serves 2
- King scallops10 oz
- Cauliflower11 oz
- Heavy cream2½ fl oz
- Butter1¾ oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Garlicky wilted spinach with lemon
+2g net · 114 kcal · 10 min · together 10g net, 518 kcal
Method
7 steps · 25 minutes
- Break the cauliflower into small florets and simmer them in salted water for 12 minutes, until a knife meets no resistance at all. Undercooked cauliflower purées grainy.
- Drain it properly and leave it in the hot pan for a minute to steam dry.
- Blitz with the cream and two-thirds of the butter until completely smooth, then taste hard for salt — it needs more than you expect.
- Pull the small tough side-muscle off each scallop if it is still attached, then dry them thoroughly on paper towels.
- Get a pan properly hot with the rest of the butter. Lay the scallops in with space around each one and do not touch them for 90 seconds.
- Turn them once — they should have a deep gold crust — and give them 45 seconds more. Any longer and they go rubbery.
- Spoon the purée onto warm plates and sit the scallops on top with the pan butter poured over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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