Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

Enjoy a beautifully balanced dish featuring tender, perfectly seared sea scallops served atop a velvety cauliflower puree and crowned with crisp, savory prosciutto. This dish offers a delightful blend of textures and flavors that is both satisfying and nutritionally balanced.

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NUTRITION

346kcal
Protein
38.5g
Fat
12.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 large sea scallops (120g total)

1 cup cauliflower florets

1/4 cup low-fat milk

1/4 medium yellow onion

1 garlic clove

1 tsp olive oil

2 slices prosciutto

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PREPARATION

  • 1

    Rinse and pat dry the sea scallops. Lightly season with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and sear the scallops for about 2-3 minutes on each side until they develop a golden crust and turn opaque. Remove from the skillet and set aside.

  • 3

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    While the cauliflower steams, dice the yellow onion and mince the garlic clove. Sauté them in a small pan with a tiny bit of olive oil until softened and fragrant.

  • 5

    Combine the steamed cauliflower, sautéed onion and garlic, and low-fat milk in a blender. Blend until smooth to create a creamy puree. Season with salt and pepper to taste.

  • 6

    In a separate pan, crisp the prosciutto slices over medium heat for 1-2 minutes per side until they become delightfully crispy. Remove and let cool slightly before crumbling into pieces if desired.

  • 7

    To assemble, spread a generous layer of the creamy cauliflower puree on your plate, arrange the seared scallops on top, and then scatter the crispy prosciutto over the dish. Serve immediately and enjoy!

Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

Enjoy a beautifully balanced dish featuring tender, perfectly seared sea scallops served atop a velvety cauliflower puree and crowned with crisp, savory prosciutto. This dish offers a delightful blend of textures and flavors that is both satisfying and nutritionally balanced.

NUTRITION

346kcal
Protein
38.5g
Fat
12.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 large sea scallops (120g total)

1 cup cauliflower florets

1/4 cup low-fat milk

1/4 medium yellow onion

1 garlic clove

1 tsp olive oil

2 slices prosciutto

PREPARATION

  • 1

    Rinse and pat dry the sea scallops. Lightly season with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil and sear the scallops for about 2-3 minutes on each side until they develop a golden crust and turn opaque. Remove from the skillet and set aside.

  • 3

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    While the cauliflower steams, dice the yellow onion and mince the garlic clove. Sauté them in a small pan with a tiny bit of olive oil until softened and fragrant.

  • 5

    Combine the steamed cauliflower, sautéed onion and garlic, and low-fat milk in a blender. Blend until smooth to create a creamy puree. Season with salt and pepper to taste.

  • 6

    In a separate pan, crisp the prosciutto slices over medium heat for 1-2 minutes per side until they become delightfully crispy. Remove and let cool slightly before crumbling into pieces if desired.

  • 7

    To assemble, spread a generous layer of the creamy cauliflower puree on your plate, arrange the seared scallops on top, and then scatter the crispy prosciutto over the dish. Serve immediately and enjoy!