This recipe is a complete meal that serves 4 people at 4 Freestyle Points per serving. Enjoy!
Ingredients
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
Instructions
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.
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.
When cauliflower is competed and browned well, add the yellow raisins and cashews.
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 https://deedeedoes.com/week-34-weight-watchers-freestyle-diet-plan-menu-week-8-27-18/