Scallops with Cauliflower Puree

This is a light and delicious dish that came from this month's Cooking Light magazine.  I used a spray of olive oil to sear the scallops and only half the butter in the cauliflower.  I also only used chicken broth to to cook the cauliflower and potatoes, probably about 1 cup and blended them with my immersion blender ( a great tool, if you don't have one, you should) . I think that the recipe as published had too much liquid and the puree looked too runny.  I make mashed cauliflower all the time, but never mixed it with potatoes, this was really good. Served it with roasted green beans and carrots.

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