Pan-Seared Scallops with Cauliflower Purée & Sage Brown Butter
An elegant and surprisingly simple keto dish. Plump, juicy scallops are seared to perfection and served on a bed of creamy cauliflower purée, drizzled with a nutty sage-infused brown butter sauce.
1060 Kalorien
$10 pro Portion
$25 Min.
2 Portionen
keto, any cuisine
Zutaten
- 300g large sea scallops, patted dry
- 1 medium head cauliflower (approx. 500g), cut into florets
- 60g unsalted butter
- 10 fresh sage leaves
- 2 cloves garlic, minced
- 30ml olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Nur für NutriPro-Mitglieder verfügbar.
Anleitung
- 1.Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes, or until very tender. Alternatively, boil them.
- 2.Transfer the drained, cooked cauliflower to a blender with 15g of butter, one minced garlic clove, salt, and pepper. Blend until completely smooth and creamy. Set aside and keep warm.
- 3.Thoroughly pat the scallops dry with a paper towel and season both sides with salt and pepper. This is crucial for a good sear.
- 4.Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the scallops in the pan, ensuring they don't touch. Sear for 90-120 seconds per side, until a golden-brown crust forms.
- 5.Remove scallops from the skillet and set aside. Reduce heat to medium, add the remaining 45g of butter, the sage leaves, and the second minced garlic clove. Cook, swirling the pan, for 2-3 minutes until the butter browns and smells nutty.
- 6.Remove the pan from the heat and stir in the lemon juice. To serve, spoon a bed of cauliflower purée onto each plate, top with the seared scallops, and drizzle the sage brown butter over everything.
Nährwertinformationen
81g
fat
25g
carbs
10g
fiber
60g
protein
Warum dieses Rezept
This recipe is rich in lean protein from scallops for muscle repair and very low in carbohydrates, aligning with keto principles. Cauliflower provides fiber and vitamins, while healthy fats from olive oil and butter offer sustained energy without spiking blood sugar.
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