Seared Scallops With Cauliflower Purée

• 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

1. 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.
2. 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 or until desired degree of doneness. Remove scallops from pan.
3. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. 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 puree with scallops.

cauliflower florets, gold potato, water, chicken broth, canola oil, kosher salt, ground black pepper, unsalted butter, red pepper

Taken from www.myrecipes.com/recipe/seared-scallops-with-puree (may not work)