When I first tried making mashed cauliflower I was amazed at how similar the flavor and texture was to my favorite mashed potatoes. Adding in the cream cheese makes all the difference. The garlicky spinach adds some vibrant color to the cauliflower. The lemon and butter sauce brings out the natural flavor of the scallops.
1 Pound of Large Sea Scallops
1 Large Cauliflower, chopped into small florets
3 Ounces Low Fat Cream Cheese
4 Tablespoons Unsalted Butter
8 Ounces of Baby Spinach
3 Teaspoon Minced Garlic
Bring a medium pot of water to boil. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender. Remove and drain the cauliflower. Place cauliflower along with all the cream cheese half the butter into a blender or food processor and pulse until smooth and creamy. Heat olive oil in a skillet over medium high heat. Add half the garlic and once they become fragrant add in the spinach. Once the spinach is wilted remove the pan from heat and combine with the mashed cauliflower, then salt and pepper. Cover to keep warm. Reheat if necessary.
In the same skillet melt a tablespoon of butter on medium high heat. Rinse the scallops with cold water and pat until totally dry. Season both sides of the scallops with salt and pepper. Add the scallops to the pan cooking 1 to 2 minutes on each side until golden brown. Once done set them aside to keep warm.
In the pan melt 2 tablespoons of butter and add the remaining garlic stirring frequently. Stir in lemon juice and season with salt and pepper. Plate the scallops over the spinach mashed cauliflower and lightly pour the lemon butter sauce on top.