Recipe
Pan-Seared Scallops with Cauliflower Puree
- 35 min total
- Serves 2
- 320 cal per serving
- 35g protein
Under review: this recipe's diet tags contradict its own ingredients or each other, so none of them is stated as a fit here.
Contains: dairy, shellfish
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 lb scallops (muscle tab removed)
- 1 head cauliflower (florets)
- 1 cup broth
- 2 tbsp ghee
- 2 tbsp chopped chives
- salt
Steps
- Boil cauliflower florets in broth until completely mushy. Transfer to a blender with 1 tbsp ghee and salt, blending into a silky puree.
- Pat scallops completely dry and salt them.
- Sear scallops in remaining 1 tbsp of screaming hot ghee for 2 mins per side until a hard crust forms.
- Serve scallops over the puree, garnished with chives.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- AIP checked
- Nightshade-Free checked
- Pescatarian checked
- Low Carb checked
- Keto checked
- Dairy-Free conflictContradicted by dairy in the ingredient "ghee".
Allergens
Contains DairyContains Shellfish
Other tags
High Protein
What the check found (2)
- Ingredients imply dairy but no allergen tag declares it; the site shows the union.
- Dairy-Free is contradicted by dairy in the ingredient "ghee".
Per servingServes 2
Calories320
Protein35g70% DV
Total fat12g15% DV
Total carbs15g5% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.