Cauliflower Pumpkin Puree with Apple Quinoa and Seared Scallops

Elevate your next at home date night with these quick and simple scallops, roasted earthy puree and flavor packed quinoa.

What You Need

  • 1 head Cauliflower
  • ⅓ c. Canned Pumpkin puree
  • 1 tsp. Sage
  • 3 Tbsp. olive oil
  • 1 Tbsp. water
  • ½ onion
  • 1 Tbsp. Butter
  • ½ red Apple (grated, sliced, or diced)
  • 1 pkg. Roland Roasted Garlic Quinoa
  • 1 lb. Scallops

 How It’s Made:

  1. Preheat oven to 450 degrees
  2. Cut the head of cauliflower into florets and place on pan
  3. Dice onion and place on pan
  4. Spray the pan lightly with olive oil
  5. Roast vegetables in the oven for 30 minutes or until golden brown
  6. Add cauliflower, onion, pumpkin puree, olive oil, water  to blender and blend until smooth
  7. In a small saucepan, cook quinoa according to package directions
  8. Heat butter in a medium pan
  9. Slice onion in thin strips and carmelize in a heated pan for 30-40 minutes
  10. Dice apples and add them to the onions to soften
  11. Add thyme and rosemary to pan
  12. Cook quinoa according to package directions in microwave and add to pan
  13. Heat a small pan with 1 Tbsp. olive oil on medium-high heat
  14. Add scallops to pan and sear for 2 minutes each side and pull them off to rest
  15. To plate: place a large dollop of cauliflower puree on the outside of the plate and swirl, then ½ c. quinoa mixture in the center  and nestle 3 scallops on top
  16. Garnish with fresh grated, sliced or diced apples and parsley as desired

Serves 4

Nutritional Facts:
Plate icon

Calories 413
Total Fat 14g
Protein 29.5g

Sodium 565mg
Fiber 9g
Sugars 10g

Carbohydrates 48g

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