Scallops with Curried Cauliflower
Recipe type: Dinner
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is a complete meal that serves 4 people at 4 Freestyle Points per serving. Enjoy!
  • 1 Head Cauliflower, Cut into Florets
  • Salt/Pepper to Taste
  • 1 Red Onion, Cut into 4 Wedges
  • Butter Flavored Cooking Spray
  • 2 Tablespoons of Land O' Lakes Whipped Butter
  • 2 Cloves of Garlic, Minced
  • 1 Tablespoon of Curry Powder
  • 2 Pounds of Sea Scallops
  • ¼ Cup Each of Yellow Raisins & Salted Cashews
  • ½ Cup of Plain Greek Yogurt (Fat Free)
  • 1 Teaspoon of Dried Cilantro
  1. Line a baking sheet with parchment paper. Lay the cauliflower florets and onion chunks on parchment and spray with butter flavored vegetable cooking spray. Season with Salt/Pepper to taste and curry powder.Preheat oven to 425 degrees and put vegetables in oven to roast for about 25 minutes.
  2. In a large nonstick skillet that has been sprayed with butter flavored cooking spray, put in 2 tablespoons of whipped butter to melt. Put garlic in pan and saute for about 2 minutes on low heat. Add in scallops and turn up heat to medium. Season scallops with dried cilantro,  salt and pepper. Do not turn scallops - let them brown on the bottom (about 3 minutes) and then flip to brown on the other side. Cook 1 more minute or until they are translucent.
  3. When cauliflower is competed and browned well, add the yellow raisins and cashews.
  4. Divide cauliflower mixture among 4 plates and top with scallops and drizzle with some yogurt. This makes 4 servings and is 4 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at