Seared Scallops with Creamy Cauliflower Puree and Bright Lemon-Herb Gremolata

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 Bright Lemon-Herb Gremolata

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Cauliflower Puree and Bright Lemon-Herb Gremolata

Enjoy tender, perfectly seared scallops atop a silky cauliflower puree, enhanced by a fresh, zesty lemon-herb gremolata that brings brightness and balance to each bite.

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NUTRITION

338kcal
Protein
35.8g
Fat
13.3g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea Scallops

1.5 cups chopped Cauliflower

1/4 cup Unsweetened Almond Milk

2 tsp Olive Oil

1 Lemon

2 tbsp Fresh Parsley, chopped

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the sea scallops dry with paper towels and season lightly with salt and pepper.

  • 2

    Steam or boil the chopped cauliflower until very tender (about 8-10 minutes).

  • 3

    In a blender, combine the cooked cauliflower, unsweetened almond milk, 1 tsp olive oil, salt, and pepper. Blend until completely smooth and creamy.

  • 4

    For the gremolata, finely mince the garlic. Zest and juice the lemon, and chop the fresh parsley. Mix these ingredients together in a small bowl.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the scallops for about 2 minutes per side, creating a golden crust while ensuring they remain tender inside.

  • 6

    Spoon the warm cauliflower puree onto plates, gently place the seared scallops on top, and then spoon the fresh lemon-herb gremolata over the dish.

  • 7

    Finish with an extra sprinkle of salt and freshly ground pepper if desired, and serve immediately.

Seared Scallops with Creamy Cauliflower Puree and Bright Lemon-Herb Gremolata

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 Bright Lemon-Herb Gremolata

YOUR SOLIN GENERATED RECIPE

Seared Scallops with Creamy Cauliflower Puree and Bright Lemon-Herb Gremolata

Enjoy tender, perfectly seared scallops atop a silky cauliflower puree, enhanced by a fresh, zesty lemon-herb gremolata that brings brightness and balance to each bite.

NUTRITION

338kcal
Protein
35.8g
Fat
13.3g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea Scallops

1.5 cups chopped Cauliflower

1/4 cup Unsweetened Almond Milk

2 tsp Olive Oil

1 Lemon

2 tbsp Fresh Parsley, chopped

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the sea scallops dry with paper towels and season lightly with salt and pepper.

  • 2

    Steam or boil the chopped cauliflower until very tender (about 8-10 minutes).

  • 3

    In a blender, combine the cooked cauliflower, unsweetened almond milk, 1 tsp olive oil, salt, and pepper. Blend until completely smooth and creamy.

  • 4

    For the gremolata, finely mince the garlic. Zest and juice the lemon, and chop the fresh parsley. Mix these ingredients together in a small bowl.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the scallops for about 2 minutes per side, creating a golden crust while ensuring they remain tender inside.

  • 6

    Spoon the warm cauliflower puree onto plates, gently place the seared scallops on top, and then spoon the fresh lemon-herb gremolata over the dish.

  • 7

    Finish with an extra sprinkle of salt and freshly ground pepper if desired, and serve immediately.