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Ingredients

• 2 cups chopped cauliflower florets
• 1 cup cubed peeled Yukon gold potato
• 1 cup water
• 1/2 cup fat-free, lower-sodium chicken broth
• 1 tablespoon canola oil
• 1 1/2 pounds sea scallops
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 tablespoons unsalted butter
• 1/8 teaspoon crushed red pepper

Description

Pair Sea Scallops With A Cauliflower And Potato Puree For An Elegant Yet Weeknight-friendly Meal. Tip: Patting The Sea Scallops Dry Before Cooking Helps Ensure A Great Seared Crust.

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