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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.

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)

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.

Find it online: https://thefamilycooking.com/seared-scallops-with-cauliflower-risotto/