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Lemony Salsa Verde Scallops with Mashed Cauliflower


This recipe was perfect for a healthy weeknight meal, and the sauce was very bright and refreshing. It would also be great on a mild, white fish! Ingredients: Lemony Salsa Verde

1/2 lemon (with peel), seeded, chopped (I didn't include the peel)

1 finely chopped small shallot

1 finely chopped garlic clove

Salt and pepper

1 cup olive oil (I adjusted this to about 3/4 cup olive oil)

3/4 cup finely chopped fresh parsley

1/2 cup finely chopped fresh cilantro

1/4 cup chopped fresh chives

Lemon juice

1 pound fresh sea scallops

1 tb olive oil

Mashed Cauliflower

1 head cauliflower, cut into florets

1/3 cup reduced fat sour cream

1 tb butter

salt and pepper to taste

splash of skim milk


Combine 1/2 lemon (with peel), seeded, chopped, 1 finely chopped small shallot, and 1 finely chopped garlic clove; season with salt and pepper. Let sit 5 minutes. Stir in 1 cup olive oil, 3/4 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 1/4 cup chopped fresh chives. Season with salt, pepper, and lemon juice, if desired.

In a pot, bring a pot of water to boil. Add the cauliflower and boil approximately 10-15 minutes or until somewhat tender. Drain and add to a large bowl. Using a masher, begin to mash the cauliflower and add the sour cream, butter and salt and pepper. Mash until smooth.

In the meantime, heat the 1 tb olive oil (or butter) in a skillet over medium-high heat. Pat dry and season the scallops with a dash of salt and pepper. Sear on each side for approximately 3 minutes until browned on each side. Serve scallops with the salsa verde on top, alongside the cauliflower.

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