Directions:
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
- Heat a large skillet over high heat. Add oil, 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.
- Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
- Serve scallops over puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.21 Kcal (2027 kJ) | ||
| Calories from fat | 253.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.14g | 43% | |
|---|---|---|---|
| Cholesterol | 94.9mg | 32% | |
| Sodium | 1694.87mg | 71% | |
| Potassium | 799.43mg | 17% | |
| Total Carbs | 45g | 15% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 14.21g | 28% | |
| Vitamin C | 56.9mg | 95% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.7mg | 9% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 103.7 Kcal (434 kJ) | ||
| Calories from fat | 54.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 43% | |
|---|---|---|---|
| Cholesterol | 20.32mg | 32% | |
| Sodium | 362.98mg | 71% | |
| Potassium | 171.21mg | 17% | |
| Total Carbs | 9.64g | 15% | |
| Sugars | 1.03g | 19% | |
| Dietary Fiber | 0.92g | 17% | |
| Protein | 3.04g | 28% | |
| Vitamin C | 12.2mg | 95% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.4mg | 9% | |
| Calcium | 16.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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