Seared Scallops with Creamy Vanilla Bean 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 Vanilla Bean Cauliflower Puree and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Vanilla Bean Cauliflower Puree and Crispy Prosciutto

Enjoy an elegantly balanced dish featuring tender, perfectly seared scallops resting on a silky cauliflower puree with a subtle infusion of vanilla bean. Topped with crispy prosciutto and finished with a drizzle of olive oil and a sprinkle of fresh thyme, this plate delivers a luxurious flavor profile with a satisfying crunch.

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NUTRITION

339kcal
Protein
39.4g
Fat
13.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Bay Scallops

1 cup Cauliflower

1/4 cup Light Coconut Milk

1/2 Vanilla Bean (seeds scraped)

2 slices Prosciutto

1 tsp Olive Oil

1 sprig Fresh Thyme

Salt & Pepper

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PREPARATION

  • 1

    Pat the scallops dry with a paper towel and season lightly with salt and pepper.

  • 2

    Prepare the cauliflower puree by steaming the cauliflower florets until tender. In a blender, combine the steamed cauliflower, light coconut milk, and scraped seeds from half a vanilla bean. Blend until smooth and creamy. Adjust salt to taste.

  • 3

    In a small pan, crisp the prosciutto slices over medium heat until they become crisp. Remove and set aside on paper towels to drain.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the scallops and sear for about 2 minutes per side until a golden crust forms and scallops are just opaque in the center.

  • 5

    To plate, spoon a generous portion of the creamy cauliflower puree onto the dish. Arrange the seared scallops on top, and garnish with the crispy prosciutto and a sprig of fresh thyme.

  • 6

    Serve immediately and enjoy the balance of creamy, crispy, and savory flavors in this gourmet dish.

Seared Scallops with Creamy Vanilla Bean 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 Vanilla Bean Cauliflower Puree and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Vanilla Bean Cauliflower Puree and Crispy Prosciutto

Enjoy an elegantly balanced dish featuring tender, perfectly seared scallops resting on a silky cauliflower puree with a subtle infusion of vanilla bean. Topped with crispy prosciutto and finished with a drizzle of olive oil and a sprinkle of fresh thyme, this plate delivers a luxurious flavor profile with a satisfying crunch.

NUTRITION

339kcal
Protein
39.4g
Fat
13.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Bay Scallops

1 cup Cauliflower

1/4 cup Light Coconut Milk

1/2 Vanilla Bean (seeds scraped)

2 slices Prosciutto

1 tsp Olive Oil

1 sprig Fresh Thyme

Salt & Pepper

PREPARATION

  • 1

    Pat the scallops dry with a paper towel and season lightly with salt and pepper.

  • 2

    Prepare the cauliflower puree by steaming the cauliflower florets until tender. In a blender, combine the steamed cauliflower, light coconut milk, and scraped seeds from half a vanilla bean. Blend until smooth and creamy. Adjust salt to taste.

  • 3

    In a small pan, crisp the prosciutto slices over medium heat until they become crisp. Remove and set aside on paper towels to drain.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the scallops and sear for about 2 minutes per side until a golden crust forms and scallops are just opaque in the center.

  • 5

    To plate, spoon a generous portion of the creamy cauliflower puree onto the dish. Arrange the seared scallops on top, and garnish with the crispy prosciutto and a sprig of fresh thyme.

  • 6

    Serve immediately and enjoy the balance of creamy, crispy, and savory flavors in this gourmet dish.