INGREDIENTS
2 cups
chopped cauliflower florets
1 cup
cubed peeled Yukon gold potato
1 cup
water
1/2 cup
fat-free, lower-sodium chicken broth
1 tbsp
canola oil
1 1/2 lb
sea scallops
3/4 tsp
kosher salt, divided
1/2 tsp
coarsely ground black pepper
1 1/2 tbsp
unsalted butter
1/8 tsp
crushed red pepper