Seared Scallops with Cauliflower Mash and Braised Carrots

Michelle loves scallops. After mussels it's probably her favorite seafood. I am continuing my cauliflower kick and used a mash as the base of this delicious and quick weeknight dinner. Sauteed mushrooms and braised carrots rounded out the meal.

For a delicious dinner for two...

For the carrots:

1 bunch of small carrots

1 tablespoon of olive oil

1/4 cup of red wine vinegar

salt and pepper

For the cauliflower mash:

1 head of cauliflower

1 tablespoon of butter

2 tablespoons of milk

1 clove of garlic

salt and pepper

For the rest:

1/4 lb of mushrooms (I used crimini)

1 tablespoons of butter

1 tablespoon of olive oil

4 scallops

salt and pepper

The carrots can take while, so prep them first by washing and peeling. Try to get carrots that are close to the same size so that they cook evenly.

Next, add some olive oil to a pan over medium heat and sear the carrots.

While the carrots cook away, chop the cauliflower.

Then add some olive oil to a pot over medium heat and brown the cauliflower.

Add the garlic after a few minutes and cook until fragrant. Then add some water and simmer until soft.

By now the carrots should have some nice color to them. Add the red wine vinegar and 1/2 cup of water. Season well with salt and pepper, then cover and cook over moderate heat for about 10 minutes until the carrots are soft and half the liquid has reduced.

For the mushrooms, just add some olive oil and butter to a pan and cook over medium heat.

Once the cauliflower is soft, strain from the water and place in a food processor ( you could also just use a potato masher). Add some butter and milk and pulse a few times until you reach the desired consistency. Then season to taste with salt and pepper.

After the carrots have about softened, remove the lid and cook off the remaining liquid. The vinegar will make a nice glaze.

Continue to cook the mushrooms until golden brown and delicious.

Season the scallops with salt and pepper.

Remove the mushrooms from the pan and crank up the heat. Add a drop more olive oil or butter if needed and then sear the scallops. You want a nice hot pan (but not too hot) and be careful not to overcook them. You only need about 2-3 minutes total.