I got the idea for this from Bon Appetit's recipe for Pea Puree with Shrimp and Scallops. I hate following directions though, so I made up my own vegetable puree. This puree is jam-packed with flavor from roasted vegetables, fresh herbs, and spicy arugula. If you wanted to make a slightly richer puree, I think green olives or walnuts would make an awesome addition.
I served this with roasted asparagus and a Sriracha dipping sauce (see below).
What you need for the Green Veggie Puree (which can be made ahead of time):
4 cups fresh Broccoli florets
Salt and Pepper
1/4 cup fat-free Cream Cheese
2 Garlic Cloves
2-3 tablespoons EACH fresh Cilantro and Mint
1/2 cup (packed) fresh Arugula
1-2 teaspoons Lemon juice
Start by roasting the veggies: Heat oven to 375 degrees Fahrenheit. Spread broccoli and zucchini across a baking sheet. Lightly drizzle with olive oil and sprinkle with salt. Toss with a spatula to evenly coat. Roast for 30-45 minutes, or until vegetables are cooked through and slightly browned. Let cool.
Puree roasted vegetables and remaining ingredients using a food processor or immersion blender. Add a bit more olive oil, salt, and pepper to taste. Refrigerate until ready for use.
What you need for the Shrimp and Scallops:
1/2 pound jumbo Scallops, rinsed and patted dry
1/2 pound large Shrimp, peeled and patted dry
Salt and Pepper
Heat a splash of olive oil in a large saucepan over medium high heat. Season the scallops and shrimp lightly with salt and pepper. When the oil is hot, sear the scallops and shrimp for 2-3 minutes per side, or until golden brown and opaque in the center.
Serve with the vegetable puree and Sriracha sauce. Enjoy!
1/4 cup plain low fat Yogurt (or fat free Greek yogurt)
2 tablespoons light Mayonnaise
Sriracha to taste
1/2 teaspoon Garlic Powder
Mix all ingredients. (You could also just use mayonnaise instead of the yogurt and mayo mix, but this version cuts some calories) This is tasty with pretty much everything. So you might want to make some extra.