Pan-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.

Pan-Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

Enjoy a refined yet simple plate featuring tender, perfectly pan-seared scallops atop a velvety cauliflower puree, garnished with crisp prosciutto. This dish delivers a delightful contrast of textures and flavors—from the delicate seafood to the smooth, creamy base and the savory crunch of cured meat—making it an ideal option for a balanced dinner.

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NUTRITION

327kcal
Protein
37.3g
Fat
13.8g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sea Scallops

1.5 cups Cauliflower (chopped)

1/4 cup Unsweetened Almond Milk

1 teaspoon Extra Virgin Olive Oil

1.5 ounces Prosciutto

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the sea scallops dry with paper towels and season lightly with sea salt and black pepper on both sides.

  • 2

    Prepare the cauliflower puree by placing the chopped cauliflower in a steamer or a small pot with a splash of water and steaming until tender, about 8-10 minutes.

  • 3

    Transfer the steamed cauliflower to a blender. Add unsweetened almond milk, olive oil, and a pinch of salt, then blend until smooth and creamy. Adjust the seasoning to taste.

  • 4

    In a non-stick skillet, heat a small drizzle of olive oil over medium-high heat. When the oil is hot, carefully place the scallops in the pan and sear for about 2-3 minutes per side until they develop a golden crust. Avoid overcrowding to ensure proper searing.

  • 5

    Meanwhile, on a separate dry skillet over medium heat, crisp the prosciutto slices. Lay them flat and cook for 1-2 minutes per side until they become just crispy. Once done, crumble or cut them into smaller pieces.

  • 6

    To serve, spoon a generous layer of cauliflower puree onto each plate, arrange the seared scallops on top, and finish with the crispy prosciutto garnish. Garnish with an extra pinch of black pepper if desired.

Pan-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.

Pan-Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Creamy Cauliflower Puree and Crispy Prosciutto

Enjoy a refined yet simple plate featuring tender, perfectly pan-seared scallops atop a velvety cauliflower puree, garnished with crisp prosciutto. This dish delivers a delightful contrast of textures and flavors—from the delicate seafood to the smooth, creamy base and the savory crunch of cured meat—making it an ideal option for a balanced dinner.

NUTRITION

327kcal
Protein
37.3g
Fat
13.8g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sea Scallops

1.5 cups Cauliflower (chopped)

1/4 cup Unsweetened Almond Milk

1 teaspoon Extra Virgin Olive Oil

1.5 ounces Prosciutto

Pinch of Sea Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the sea scallops dry with paper towels and season lightly with sea salt and black pepper on both sides.

  • 2

    Prepare the cauliflower puree by placing the chopped cauliflower in a steamer or a small pot with a splash of water and steaming until tender, about 8-10 minutes.

  • 3

    Transfer the steamed cauliflower to a blender. Add unsweetened almond milk, olive oil, and a pinch of salt, then blend until smooth and creamy. Adjust the seasoning to taste.

  • 4

    In a non-stick skillet, heat a small drizzle of olive oil over medium-high heat. When the oil is hot, carefully place the scallops in the pan and sear for about 2-3 minutes per side until they develop a golden crust. Avoid overcrowding to ensure proper searing.

  • 5

    Meanwhile, on a separate dry skillet over medium heat, crisp the prosciutto slices. Lay them flat and cook for 1-2 minutes per side until they become just crispy. Once done, crumble or cut them into smaller pieces.

  • 6

    To serve, spoon a generous layer of cauliflower puree onto each plate, arrange the seared scallops on top, and finish with the crispy prosciutto garnish. Garnish with an extra pinch of black pepper if desired.