Seared Scallops with Cauliflower-Parsnip Puree

From: Whole30 • Print this Recipe

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For the Puree
For the Scallops

Make the Puree
  1. Pour 1” of water into a pot fitted with a steamer basket.
  2. Place the cauliflower florets and parsnips in the steamer basket, cover the pot, and bring to a boil.
  3. Reduce the heat and steam until the vegetablespoons are fall-apart soft, about 15 minutes
  4. Transfer to a blender
  5. Add the broth, coconut milk, and ghee.
  6. Blend until smooth and season with salt and pepper
Make the Scallops
  1. Rinse the scallops, pat dry. Lightly season the scallops with salt and pepper
  2. Heave a large cast-iron skillet or other heavy skillet over high heat for 1 minutes.
  3. Add the olive oil and ghee, and heat until barely smoking, ~30 seconds.
  4. Using tongs, place the scallops in the skillet seasoned side down, making sure the scallops are not touching.
  5. Sear the scallops, turning once, until each side develops about a ¼” thick golden crust, about 90 seconds per side.
  6. Serve with the puree!