Beet and carrot Puree with Carmelized scallops and haricot vert

Soooo since I eliminated starchy carbs I've been having uber-cravings for mashed potatoes. So I faked it with beets and carrots instead! Not too shabby.

For this you will need:

1 raw beet

handful of baby carrots

greek yogurt

I Can't Believe It's not Butter Spray

garlic

salt

pepper

blanched handful of haricot vert (or green beans)

3-4 large scallops

fresh thyme

olive oil

balsamic glaze (you can buy it in a bottle or reduce it yourself)

Rinse and dry the scallops, season with salt, pepper and thyme and set aside.

Bring a pot of salted water to a boil and drop in cubed beets and sliced baby carrots. You want the chunks to be about the same size. Boil until fork tender (about 10-15 min). Strain and set in a food processor.

Meanwhile heat a saute pan to medium high heat, add olive oil and drop in your scallops and green beans.

While scallops and beans are cooking, add a tablespoon of greek yogurt, a teaspoon of I Can't Believe it's not butter, fresh garlic and some pepper. Process till pureed.

Flip scallops over and stir beans. When it's all done, plate and drizzle with balsamic glaze. Voila, carbo craving supressed!