Seared scallops with cauliflower puree: a recipe

Not the best photo but, hey, we were hungry and eager to eat

This is a delicious, elegant dish yet ridiculously quick and easy. Seeming oxymoron, I know, but I swear it's true.

I used to fear the scallop. Not in a food poisoning way, but in a scared-to-cook-it way. I was always afraid they'd be too rubbery when cooked at home, so I reserved them as one of my dining-out-only options.

I no longer fear the home-cooked scallop. Neither should you.

The recipe guidance is to cook them about 3 minutes per side (this was pretty accurate for me and my stove) or until "desired degree of doneness" -- I prefer to call that the would-I-eat-this test. Just look at it and ask yourself (you knew it was coming), "Would I eat this?" If it looks right/done/edible, you're all set.

Incidentally, this is the way I select produce, too. So if you are in the grocery store and see a small crazy woman holding up a cabbage and talking to herself, that's probably me.

Go ahead, say hi.

Seared Scallops with Cauliflower Puree (only slightly adapted from Cooking Light)

Ingredients
2 cups chopped cauliflower florets
1 cup peeled Yukon gold potato, cubed
1 cup water
1/2 cup chicken broth
1 tablespoon olive oil
1 1/2 pounds sea scallops
kosher salt
black pepper
1 1/2 tablespoons butter
1/8 teaspoon crushed red pepper

Directions
Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 5-6 minutes or until potato is tender. Set aside and let rest, uncovered, 10 minutes.

Heat oil in a large pan over high heat. Pat scallops dry with paper towels and season with salt and pepper. Add scallops to pan; cook about 3 minutes per side or until desired degree of doneness (do the would-I-eat-this test!). Remove scallops from pan.

Add salt to taste, butter, and red pepper to the cauliflower mixture. Using an immersion blender, blend until smooth. Serve puree topped with scallops.