Seared Scallops with Leek and Cauliflower Puree

Scallops are much cheaper than most fish and take just minutes to cook

Scallops are a great source of protein, vitamins like magnesium and potassium and Vitamin B12, and minerals like selenium and zinc, as well as Omega-3’s.

Thank you to Kady O’Connell for sharing this delicious recipe and photo with me.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Salt and pepper
Coconut oil

Seared Scallops with Leek and Cauliflower Puree

Kady O'Connell for Brenda Janschek

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Servings 2

Ingredients

  

• 12 Scallops without roe
• sea salt
• black pepper
• coconut oil
• 1/2 head cauliflower
• 1 tbsp lemon juice
• 1/2 cup chopped leeks
• 1 tbsp hot water can use water cauliflower is boiling in

Instructions

 

• The scallops need to be bone dry. Put some kitchen roll out on a counter and place the scallops onto it - then cover with another sheet of kitchen roll and gently press to absorb water. Do this twice with fresh kitchen roll if needed.
• Boil cauliflower for about 10 minutes in salted water or until soft
• Sautee leeks in 1 tsp coconut oil for 5 minutes on a low-medium heat until soft
• Add cauliflower, leeks, 1 tbsp hot water from cauliflower pot, lemon juice to a food processor/blender. Blend until smooth. Season with salt & pepper.
• Put a frying pan on the highest heat and wait a few minutes until the pan is extremely hot. add 1 tsp coconut oil and spread around the pan.
• Place the scallops on the pan and season them with salt & pepper while cooking.
• Cook for 1 minutes then turn and cook for 1 and a 1/2 minutes on the other side. They don’t take long to cook but you want to get them nice and brown on the edges so you will need a very high heat.
• Spread puree on a plate and top with the scallops!