Scallops with Garlic Spinach and Cauliflower Puree

Directions

1) Pat scallops dry and season lightly with salt and pepper. Vacuum seal scallops, place in a Suvie pan, cover with water, and insert into bottom zone of Suvie. 

2) Place spinach in a second Suvie pan and insert into top of Suvie. Input settings below and cook now or schedule. 

3) Place cauliflower in a Suvie pasta strainer set in a Suvie pasta pot. Load pot into Suvie Starch Cooker, ensuring pot is centered on the hot plate. Select “Potatoes” from the display screen, fill the reservoir with water, and set to cook for 25 minutes. Cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 125°F for 45 minutes

Top Zone: Sous Vide at 125°F for 45 minutes

4) While the scallops cook, stir together 1 tsp olive oil, 2 minced garlic cloves, and ¼ tsp salt in a small bowl, set aside.

5) After the cook, remove scallops from vacuum bag, pat dry, and place on a greased Suvie roasting rack set within a Suvie pan. Drizzle with 1 tsp olive oil and return to Suvie.

6) Drizzle spinach with garlic oil and return to Suvie. Broil spinach and scallops for 7 minutes until scallops are browned and spinach is wilted and fragrant.

7) While the scallops broil, transfer cauliflower to a food processor, drizzle with remaining 2 tsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper and process until smooth, about 2 minutes, scraping down the bowl as needed. 

8) Divide cauliflower puree between plates. Remove scallops and spinach from Suvie, divide between plates and serve.