Garlic Herb Pan-Seared Scallops with Creamy Cauliflower Puree

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

Garlic Herb Pan-Seared Scallops with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Garlic Herb Pan-Seared Scallops with Creamy Cauliflower Puree

Delight in succulent, pan-seared sea scallops infused with garlic and fresh herbs, served atop a silky, creamy cauliflower puree. This dish balances the ocean's flavors with a comforting vegetable base, perfect for a light yet satisfying meal.

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NUTRITION

351kcal
Protein
47.4g
Fat
12g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sea Scallops

1 cup Cauliflower florets

1 teaspoon Olive Oil (for puree)

1 teaspoon Olive Oil (for searing)

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

1 tablespoon Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by steaming the cauliflower florets until they are very tender, about 8-10 minutes.

  • 2

    While the cauliflower steams, pat the scallops dry with a paper towel and season them with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the scallops and sear for about 2-3 minutes per side until a golden crust forms. Remove and set aside.

  • 4

    In a small saucepan, combine the steamed cauliflower, 1 teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Allow the garlic to infuse the oil for a minute.

  • 5

    Using a blender or immersion blender, blend the cauliflower mixture until smooth. If desired, add a splash of water to achieve a creamy consistency.

  • 6

    Stir in the chopped parsley and thyme into the puree for a burst of fresh flavor.

  • 7

    Plate the creamy cauliflower puree as a base and arrange the pan-seared scallops on top.

  • 8

    Garnish with a sprinkle of additional fresh herbs if desired, and serve immediately.

Garlic Herb Pan-Seared Scallops with Creamy Cauliflower Puree

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

Garlic Herb Pan-Seared Scallops with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Garlic Herb Pan-Seared Scallops with Creamy Cauliflower Puree

Delight in succulent, pan-seared sea scallops infused with garlic and fresh herbs, served atop a silky, creamy cauliflower puree. This dish balances the ocean's flavors with a comforting vegetable base, perfect for a light yet satisfying meal.

NUTRITION

351kcal
Protein
47.4g
Fat
12g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sea Scallops

1 cup Cauliflower florets

1 teaspoon Olive Oil (for puree)

1 teaspoon Olive Oil (for searing)

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

1 tablespoon Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by steaming the cauliflower florets until they are very tender, about 8-10 minutes.

  • 2

    While the cauliflower steams, pat the scallops dry with a paper towel and season them with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the scallops and sear for about 2-3 minutes per side until a golden crust forms. Remove and set aside.

  • 4

    In a small saucepan, combine the steamed cauliflower, 1 teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Allow the garlic to infuse the oil for a minute.

  • 5

    Using a blender or immersion blender, blend the cauliflower mixture until smooth. If desired, add a splash of water to achieve a creamy consistency.

  • 6

    Stir in the chopped parsley and thyme into the puree for a burst of fresh flavor.

  • 7

    Plate the creamy cauliflower puree as a base and arrange the pan-seared scallops on top.

  • 8

    Garnish with a sprinkle of additional fresh herbs if desired, and serve immediately.