Shrimp with Cauliflower Puree

This one also came out of a Cooking Light magazine. It looked so good I had to try it... again, I've adapted it to my taste and my budget so the end product came out nothing like the original recipe... I'll say that it "inspired" me to creating this recipe... :) Its light, colorful, and wonderful.

Seared Scallops Shrimp with Cauliflower Puree

{ingredients}
2 c. chopped cauliflower florets
1 c. cubed, peeled Yukon gold potato {I didn't have Yukon, we went with Russet... worked fine.}
1 c. water
1/2 c. chicken broth
1 T. canola oil
1 1/2 lbs sea scallops shrimp
3/4 tsp. salt- divided
1/2 tsp. black pepper
1 1/2 T unsalted butter
1/8 tsp. crushed red pepper

{directions}
1. Bring cauliflower, potato, water, and chicken broth to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered 10 minutes
2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 tsp. salt and black pepper. Add scallops to pan. Cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. {scallops are pricey and as of right now our budget will only allow for them extremely discounted. one day I will try this recipe with scallops... but for now, shrimp works marvelously...}
3. Pour cauliflower mixture in a blender. Add 1/2 tsp. salt, butter and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

Bonus recipe:
{this came with it and it adds so much to this dish, I wouldn't make this dish without this part... and I've made it twice)

Tarragon, Carrots, and Peas:
Place 1 cup sugar snap peas and 1/3 cup water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add 1 cup matchstick-cut carrot and 1 1/2 tsp. butter; cover and cook 2 minutes. Stir in 1 tsp chopped tarragon, 1 1/2 tsp cider vinegar, and 1/8 tsp salt.

*disclaimer... I didn't have tarragon... and didn't use vinegar... but it added crunch and flavor to the dinner above.