Seared Scallops with Cauliflower Risotto

Why You’ll Love This Recipe

This Seared Scallops with Cauliflower Risotto is the perfect combination of elegant seafood and creamy, low-carb risotto. The delicate sweetness of the perfectly seared scallops pairs beautifully with the smooth, velvety texture of the cauliflower risotto. It’s a light yet decadent dish that’s suitable for a special dinner or even an elevated weeknight meal. Plus, it’s gluten-free and packs in loads of flavor without the carbs from traditional risotto.

Ingredients

• 1 lb fresh scallops
• 1 medium head of cauliflower, cut into florets
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cauliflower risotto: In a large pot, steam the cauliflower florets until soft, about 10-12 minutes. Once softened, blend the cauliflower in a food processor or with an immersion blender until smooth. Set aside.

2. Cook the scallops: Heat a large skillet over medium-high heat and add the olive oil. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops in the hot skillet for 2-3 minutes on each side, or until golden brown. Remove the scallops from the pan and set aside.

3. Prepare the cauliflower risotto base: In the same skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes. Pour in the white wine and let it simmer for 1-2 minutes, allowing it to reduce slightly.

4. Combine the cauliflower and the base: Add the cauliflower puree to the skillet and stir. Gradually add the chicken or vegetable broth, stirring constantly until the mixture thickens to a creamy risotto consistency. Stir in the Parmesan cheese and heavy cream. Season with salt and pepper to taste.

5. Serve: Spoon the cauliflower risotto onto plates and top with the seared scallops. Garnish with freshly chopped parsley and serve immediately.

Servings and Timing

• Servings: 4 servings
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Vegan Version: Replace the butter and heavy cream with vegan alternatives like coconut oil and coconut cream. You can also skip the Parmesan and use a dairy-free alternative.
• Add Vegetables: Incorporate some sautéed spinach or peas into the cauliflower risotto for an extra veggie boost.
• Herb Infused: Add fresh thyme or rosemary to the cauliflower risotto for an aromatic twist.
• Grilled Scallops: For a smoky flavor, grill the scallops instead of searing them in the pan.

Storage/Reheating

• Storage: Store leftover cauliflower risotto and scallops in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, gently warm the risotto in a skillet with a splash of broth or cream. Reheat the scallops separately in a skillet over low heat to avoid overcooking.

FAQs

How can I ensure the scallops are perfectly seared?

To achieve a perfect sear, make sure the scallops are patted dry before cooking and that the skillet is hot enough. Sear each side for about 2-3 minutes until golden brown.

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. Just be sure to thaw them properly in the refrigerator overnight and pat them dry before searing to get a good crust.

Can I make the cauliflower risotto ahead of time?

You can prepare the cauliflower risotto ahead of time and store it in the fridge. Reheat it with a little broth or cream to restore its creamy texture.

How do I know when the scallops are cooked?

Scallops cook very quickly. Once they are opaque in the center and have a golden crust on each side, they are done. Be careful not to overcook them, as they can become rubbery.

Can I use a different protein instead of scallops?

Absolutely! You can substitute the scallops with shrimp, chicken breast, or even a vegetarian option like grilled mushrooms.

Is cauliflower risotto a low-carb dish?

Yes, cauliflower risotto is a low-carb alternative to traditional risotto, making it a great option for those following a low-carb or keto diet.

What kind of wine should I use for this recipe?

A dry white wine such as Sauvignon Blanc or Chardonnay works well for both deglazing the pan and adding depth to the dish.

Can I freeze the cauliflower risotto?

You can freeze the cauliflower risotto, but it may lose some of its creamy texture upon reheating. Store it in an airtight container for up to 3 months.

Can I use other cheeses in the cauliflower risotto?

Yes, you can experiment with other cheeses like Asiago, Pecorino Romano, or even goat cheese for different flavors.

Is this recipe suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free, as it uses cauliflower instead of rice and doesn’t contain any wheat-based ingredients.

Conclusion

Seared Scallops with Cauliflower Risotto is a sophisticated yet easy-to-make dish that combines the richness of scallops with a creamy, low-carb risotto. Whether you’re preparing it for a special occasion or a delicious weeknight meal, it’s a guaranteed crowd-pleaser. With its versatility, you can tweak the ingredients to suit your dietary preferences and create a dish that’s both nutritious and flavorful.

Seared Scallops with Cauliflower Risotto

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Indulge in this elegant Seared Scallops with Cauliflower Risotto, a low-carb, gluten-free dish featuring perfectly seared scallops atop creamy cauliflower risotto. This light yet decadent meal is perfect for a special dinner or an elevated weeknight meal.

• Author: Laura
• Prep Time: 15min
• Cook Time: 25min
• Total Time: 40min
• Yield: 4-6servings
• Category: Main Course
• Method: Pan-searing
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 whole chicken (4-5 pounds)
  

  For the Scallops:

  • 1 lb fresh scallops
  • 1 tbsp olive oil
  • Salt and pepper to taste

  For the Cauliflower Risotto:

  • 1 medium head of cauliflower, cut into florets
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

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Instructions

• Prepare the Cauliflower Risotto:

  • Steam the cauliflower florets until soft (about 10-12 minutes).
  • Blend the cauliflower in a food processor or with an immersion blender until smooth. Set aside.

• Sear the Scallops:

  • Heat a large skillet over medium-high heat and add olive oil.
  • Pat scallops dry with a paper towel and season with salt and pepper.
  • Sear scallops for 2-3 minutes per side until golden brown. Remove from pan and set aside.

• Prepare the Risotto Base:

  • In the same skillet, melt butter over medium heat.
  • Add onion and garlic, cooking until softened (about 3-4 minutes).
  • Pour in white wine and simmer for 1-2 minutes to reduce slightly.

• Combine Ingredients:

  • Add the cauliflower puree and stir well.
  • Gradually add chicken or vegetable broth, stirring until creamy.
  • Mix in Parmesan cheese and heavy cream. Season with salt and pepper.

• Serve:

  • Spoon cauliflower risotto onto plates.
  • Top with seared scallops and garnish with fresh parsley.
  • Serve immediately and enjoy!

Notes

• For extra flavor: Add fresh thyme or rosemary to the risotto.
• For a smoky twist: Grill the scallops instead of pan-searing.
• Storage: Store leftovers in an airtight container for up to 2 days.
• Reheating: Warm risotto in a skillet with a splash of broth or cream; reheat scallops separately to avoid overcooking.