If it’s easy being cheesy, then it’s pleasing being Paleo. Today’s HAWMC prompt is to write a story in six sentences. Follow the guidelines (and you have to check out some of these six sentence posts. I love them.) and write a post that’s to the point!
Hungry is as hungry does. Following your craving can sometimes reap wonderful rewards. I’m a believer in giving your body what it wants, so I give my mouth exactly that (within reason, of course). Seared scallops, although pricey as Hell little buggers, can be melt-in-your-mouth, sweet and zesty, miraculous dinner items. What you serve with your elegant Seared Scallops is your own business, but if you’re taking my advice (and why would you not?) then try them out with this Citrus Cauliflower-Potato Puree. Trust me, have I ever steered your taste buds wrong…?
Buttery Seared Scallops and Citrus Cauliflower-Potato Mash
Perfect Paleo meal. Based off a recipe from MyRecipes.com
- 1 medium yellow onion, chopped
- 1 tbsp olive oil
- 2 cups cauliflower florets, chopped (1 medium head)
- 1-2 cups potato, any kind, chopped (I used new, red potatoes, but sweet potatoes would be great)
- 1 cup water
- 1/2 cup veggie broth (or water)
- 1 garlic clove, chopped
- 4 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
- 1/2 tsp white pepper
- 1/4 tsp salt
- 1 1/2 pounds sea scallops (“dry” weight scallops)
- 1/4 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 1/2 tbsp unsalted butter
In a medium to large sauce pan, heat 1-2 tbsp of olive oil. Place potatoes, cauliflower, water, vegetable broth (if using), and garlic to a boil in a saucepan; cover, and boil 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes. Stir in the orange and lemon juice, and white pepper and salt. Cover and set aside.
Heat a large skillet over high heat. Add butter; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
With an immersion blender, smooth the cauliflower and potato mixture. Adjust the salt and pepper, as needed. Serve puree with scallops.