SERVES: 2 | PREP TIME: 10 minutes | COOK TIME: 5 minutes
Ingredients
½ head cauliflower (12 ounces/340 grams), cut into florets
2 tablespoons full-fat coconut milk
1 teaspoon finely chopped fresh tarragon leaves, plus extra for garnish (optional)
1 teaspoon finely chopped fresh thyme leaves, plus extra for garnish (optional)
¼ teaspoon garlic powder
coarse sea salt and freshly ground black pepper, to taste
3 tablespoons coconut oil
8 sea scallops (about 6 ounces/160 grams)
Process
- Steam the cauliflower florets and drain. Add the cauliflower to a food processor or blender and process until finely chopped. Add the coconut milk, scrape down the sides, and puree until smooth. Then add the tarragon, thyme, garlic powder, and salt and pepper and pulse just to combine. Set aside.
- Heat the coconut oil in a large sauté pan over medium-high heat. Once the oil is hot, add the sea scallops, being sure not to crowd the pan. Sprinkle the scallops with salt and cook for about 90 seconds per side.
- Place the scallops on top of the mashed cauliflower and serve. Garnish with some fresh thyme leaves and chopped tarragon leaves, if desired.
