Scallops with Cauliflower and Potato Puree

Scallops with Cauliflower and Potato Puree

Ingredients:
Cauliflower
Potatoes
Water
Chicken bouillon
Canola oil
Scallops
Salt
Black pepper
Unsalted butter
Cayenne pepper
Sugar
Carrots
Dried tarragon
Prepared mustard
Cider vinegar

Directions:
1. For the cauliflower / potato puree: Bring first 4 ingredients to a boil, in a saucepan, cover, reduce heat and simmer 6 minute or until potato is tender. Remove from heat, uncover and let stand 10 minute Meanwhile, heat a large skillet over high heat, add oil, swirl around pan to coat.
2. Pat scallops dry, sprinkle with 1/4 tsp of the salt, and all of the black pepper, and 1/4 tsp of the red pepper.Sear scallops and cook until done, remove from pan. Drain 1/2 of the water from cauliflower / potato mixture, pour into blender, add remainder of salt, and red pepper, and blend until smooth.
3. Divide among plates, and top with about 4 scallops each.
4. Equally divide and place tarragon veggies on the side.
5. For the Tarragon Vegetables: Place sugar snap peas and water in a saucepan, bring to a boil, cook 2 minutes.
6. Add carrots and butter, cover and cook another 2 minutes, Stir in tarragon, mustard, vinegar and salt.
7. Serve as a side dish.

Note:
According to 'Cookin Light', the yield is about 1/2 cup of puree and 4 scallops per person for 4 servings, and also 4 servings for the veggies. Also, the recipe didn't specify exactly where to put the red pepper, so I divided it, but you may put it where-ever you like.