Guest Blogger: Sauteed Scallops Recipe

Hi friends! You know one of the best parts about blogging? Getting great recipe ideas from creative friends. I have a friend - from waayy back in my 4th grade flannel-shirt-wearing-days. Her name is Jenna Harris, and she was kind enough to share some fabulous recipes and pictures for this blog. I cannot thank her enough for her time and willingness to contribute to the low-carb cause! 

Sauteed Scallops with Cauliflower Mashed and Kale Chips

Serves: 4 people

Total Cook & Prep Time: 50 minutes

Ingredients:

1 lb sea scallops

1 head of cauliflower

1 head of curly kale

Olive oil

Butter

Salt and Pepper (to taste)

Milk or Cream (optional)

Minced garlic (optional)

Preheat oven to 375 degrees. Wash and cut cauliflower and place on greased baking sheet. Sprinkle with salt and pepper or red cayenne pepper (optional). Bake for 35-40 minutes. When have 10 minutes left on the cauliflower, prep the kale by washing it, removing the stems, and cutting into 1 inch pieces. Place kale on oiled baking sheet. Pour a teaspoon of olive oil over the leaves and toss with hands. Spread leaves on baking sheet (can be close together, do not have to be completely spread out like cookies). Sprinkle kale with salt and pepper. Remove cauliflower when lightly browned and reduce oven temperature to 350 degrees. Bake kale for 10 minutes on 350.

Place warm cauliflower in food processor or blender and add butter, salt and pepper to taste, and garlic (optional). Add 1/2 cup milk or cream to get a more fluffy and creamy texture that resembles mashed potatoes. If not using milk or cream, add approx. 4 tbsp. of olive oil. Blend, scrape sides and blend again until smooth, fluffy texture. Place lid on blender to keep warm until serving.

On medium high temperature, melt 1 tbsp butter in a sautee pan. Add olive oil until entire bottom of pan is covered. Let butter lightly brown and then place scallops in one at a time once butter and oil begins to bubble. Let each scallop sit in oil for 1.5 to 2 minutes - depending on how big the scallops are. It is very important not to pic up or move the scallops during this time. Use tongs to turn scallops onto other flat side and cook for 1 additional minute.

Plate cauliflower mashed. Place scallops on top and spoon a little oil/butter from cooking pan over the top. Remove kale from oven and use a spatula to serve on plate.

You guys! I cannot wait to try this. Doesn't it looked delicious?

Jenna would make a fabulous food blogger.

Thank you for the wonderful content.

Bon Appetit!