I love serving these scallops over cauliflower puree!  Some people also call it cauliflower mash. Call it whatever you want. Just steam cauliflower until soft, put it in the blender with a shit ton of butter, puree until smooth. Boom.


I don’t usually buy scallops because they’re on the pricier side. But when I was in my local, organic grocery store, these were marked down because the day I was shopping also happened to be the “sell by” date for these babies. They were only $2.50! How awesome is that.

Scallops on Cauliflower Puree

Tomato Scallops on Cauliflower Puree

Served on cauliflower puree these tomato-y pan-fried scallops make for the perfect low-carb lunch or appetizer! 
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 servings
Calories 146 kcal


  • 6 sea scallops
  • 2 tbsp butter
  • 1 small tomato I got mine from the farmers market, summer ‘maters are too good
  • 1 tbsp fresh parsley chopped
  • 1 garlic clove garlic minced


  • Dice the tomato and saute in the butter.
  • Add the scallops. Cook for two minutes on each side to properly brown.
  • Add the garlic and parsley and give it a toss.
  • Serve over cauliflower puree


serves 1 as a main. 


Serving: 1servingCalories: 146kcalCarbohydrates: 4gProtein: 6gFat: 11gSaturated Fat: 7gCholesterol: 41mgSodium: 282mgPotassium: 238mgSugar: 1gVitamin A: 1025IUVitamin C: 11.4mgCalcium: 6mgIron: 0.5mg
Keyword healthy scallops entree, low-carb scallops appetizer, pan-fried scallops
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