Scallops With Cauliflower Puree, Parsley, And Capers

99 faves | 2 recommends
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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
179
FAT
35%
CHOL
5%
SOD
25%

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Ingredients for 4 servings

1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems)

1 shallot, coarsely chopped (about 2 tablespoons)

1 1/2 cups homemade or low-sodium store-bought chicken stock

Sea salt or coarse salt

Freshly ground pepper

1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds

3 tablespoons extra-virgin olive oil, plus more for baking sheet

1/4 cup coarsely chopped fresh flat-leaf parsley

1/4 cup snipped fresh chives

1 tablespoon rinsed and coarsely chopped capers

12 sea scallops, tough muscles removed

1/2 lemon

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