Seared Scallops with Cauliflower Puree

We used halibut cheeks instead of scallops, and Cooking Light suggests the flavors work well with halibut as a simple substitute anyway, but we won't always have access to our favorite fish. :(
The cauliflower puree is SO GOOD that even though Jim doesn't like cauliflower, we were both practically licking our plates! This is our replacement for less-nutritious mashed potatoes any day, as I'm sure you could boil off more of the water before putting the mixture in the blender, making it thicker. If you want a chunkier consistency, I'd imagine you could just use a masher too. It would also make a really good substitute for potato soup if you kept it runnier, maybe sprinkled a little shredded cheddar and crumbled bacon...yum! Trust me, the picture doesn't even do this recipe justice.
We also made the Tarragon Carrots and Peas (pictured). Good flavors to boost a generous helping of veggies!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110419

Yield: 4 servings (serving size: 1/2 cup puree and about 4 scallops)

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

Preparation:
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.

Nutritional Information:
Calories: 232
Fat: 8.9g (sat 3.1g,mono 3.4g,poly 1.5g)
Protein: 23.8g
Carbohydrate: 13g
Fiber: 2g
Cholesterol: 54mg
Iron: 1.1mg
Sodium: 632mg
Calcium: 46mg