PERFECT SEARED SCALLOPS WITH ARUGULA AND CAULIFLOWER PUREE

“Preparing scallops may seem quite intimidating, but they are actually one of the easiest and quickest types of seafood to prepare,” writes Kirsten Buck, author of“Buck Naked Kitchen” (Houghton Mifflin Harcourt, $28), in the introduction to this delightful restaurant-worthy meal that comes together in less than 30 minutes. “The secret to a good sear is to make sure your pan is nice and hot and that the scallops are dry so they sear rather than steam.” 1 small head cauliflower, cut into

florets (about 4 heaping cups) 1/2 cup chicken broth

1/4 cup full-fat coconut milk 2 tablespoons ghee or clarified

butter

Salt and black pepper

4 slices thick-cut bacon

10 large fresh scallops, side muscle removed, rinsed and dried with a paper towel

2 cups packed baby arugula

Add 1 inch of water to a large saucepan. Place a steamer basket or colander in the saucepan and add the cauliflower. Cover the pan and bring the water to a boil over medium-high heat. Reduce the heat to a simmer and steam the cauliflower for 15 minutes, until easily pierced with a fork. Transfer the cauliflower florets to a blender. Add the chicken broth, coconut milk, and ghee and blend on high until smooth. Season generously with salt and pepper to taste.

In a cast-iron skillet over medium-high heat, cook the bacon, stirring, until crispy. With a slotted spoon, transfer the bacon to a paper towel–lined plate. Retain the fat in the skillet. Crumble the bacon when cool enough to handle.

Season the dry scallops with salt and pepper.

Heat the bacon fat in the cast-iron skillet over high heat for 1 minute. Using tongs, place the scallops seasoned side down in the skillet. Sear the scallops, turning once, until each side develops a golden crust and the centers are translucent, about 90 seconds per side. Remove the scallops from the pan.

Serve the cauliflower puree topped with the arugula and scallops. Sprinkle with the crumbled bacon.

Serves 2.

Per serving: 569 calories (percent of calories from fat, 62), 28 grams protein, 29 grams carbohydrates, 10 grams fiber, 41 grams fat (21 grams saturated), 87 milligrams cholesterol, 1,188 milligrams sodium.

Excerpted from “Buck Naked Kitchen” © 2020 by Kirsten Buck. Photography © 2020 by Kirsten Buck. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BUCK CONTRIBUTED BY KIRSTEN Perfect Seared Scallops with Arugula and Cauliflower Puree, excerpted from “Buck Naked Kitchen” by Kirsten Buck, takes the intimidation out of searing scallops. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.