This is one of those “I swear it tastes much better than it looks” entries. We all have those, right? Please don’t say I’m alone on this one! I say this with a bit of embarrassment as I’m really trying to work on my photo skills. Part of my wonders if every time I commit to taking a pretty picture, I end up trying too hard and missing the point. I’m sure a better camera would help. I’ll get there someday, right?
Update: Since you guys seem to like it, I’m gonna go ahead and see what Tastespotting thinks!
Anyway, this sauce came about from the goal of creating a different kind of creamy, but healthy sauce for some new low-carb pasta I’m trying out. (And how appropriate that this is the last recipe I’ll share with you before beginning my Passover Prep series tomorrow!) Pureed cauliflower provides the creamy base while walnuts add a burst of flavor and good-for-you fats. Roasting both of these intensified the flavors without a lot of extra fat or seasonings required. Sweet scallops are the perfect compliment to the earthy, nutty flavor.
Speaking of scallops, I give you the choice of pan-searing or broiling them for this dish. Why? Because I’ve done it both ways. Personally I prefer the taste of a perfectly pan-seared scallop, but I confess I’m still trying to nail that done and it’s been mostly hit or miss. So when I’m feeling lazier and don’t feel like messing up another pan, broiling is another way to go.
By the way, I’m so happy I discovered Carba Nada pasta. Check out these nutritional stats. Have you ever seen such a good-for-you pasta? And more importantly, it tastes great. My husband claimed he would have had no idea this wasn’t “normal” pasta if I didn’t say anything.
Do you have any tips for me for perfecting my pan-seared scallops? Feel free to share!
And for my readers who will be observing Passover, do you typically have a “last meal” of something you know won’t be eating for eight days? If so, what is it?
Scallops with Roasted Cauliflower & Walnut Sauce
1/2 tablespoon olive oil
200gm chopped fresh cauliflower
2 cloves of garlic, unpeeled (garlic enthusiasts may want to use more, but have restraint! Any more will overpower the walnut flavor – I learned the hard way.)
20gm walnut pieces
1/2 oz grated pecorino romano or parmesan cheese
1 teaspoon lemon juice
1/2 tablespoon olive oil
12oz sea scallops, patted dry
pasta of your choice, cooked and drained, cooking water reserved
Meanwhile, cook your pasta. Drain the pasta, reserving the cooking water. Place the cauliflower and walnuts in the bowl of a food processor or use an immersion blender. Squeeze the garlic cloves out of their peels and add to the cauliflower and walnuts. Add the grated cheese, lemon juice, and about 2 ladles of reserved pasta water. Puree until smooth, adjusting the consistency with more water if needed. Toss the pureed mixture with the pasta and keep warm.
Cook the scallops. To broil them, toss with 1/2 tablespoon olive oil and season with salt and pepper. Broil for about 4 minutes per side. To pan-sear, heat the oil over medium-high heat and cook the scallops for about 3 minutes per side.
Divide the pasta among two plates and serve the scallops over the pasta.
Nutritional Info (does not include pasta)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 17.2 g
Cholesterol: 62.4 mg
Sodium: 392.5 mg
Total Carbs: 13.5 g
Dietary Fiber: 3.3 g
Protein: 34.4 g