Scallops are one of our favorites to indulge in, but I was missing the flavor of creamy risotto when we first switched to a keto lifestyle. These seared scallops over cauliflower rice risotto really matched both the texture and flavor of traditional risotto.
How to Make Seared Scallops over Cauliflower Rice Risotto
The trick to getting a perfect sear on the scallops is to ensure that they are completely dry before cooking. Place them on a paper towel to drain, then pat them with a paper towel to remove any excess moisture. Season the scallops lightly with salt and pepper.
Heat a tablespoon of olive oil in a frying pan over medium heat, once the oil is hot, add the butter. Place the scallops in the hot pan and sear them, cooking for about 2 minutes on each side. Spoon the fat over them, basting as they fry.
Seared Scallops over Cauliflower Rice Risotto Recipe
Seared Scallops
1 lb jumbo scallops, fresh or flash frozen or substitute fresh prawns instead
2 tbsp Butter
1 tbsp Olive Oil
Salt and Pepper
Cauliflower Risotto
1 lb package of riced cauliflower (4 cups of riced cauliflower)
3 tbsp Butter
3 Garlic Cloves, minced
1/4 cup thinly sliced green onions
2 Tbs shredded Red Bell Pepper
1 cup Heavy Whipping Cream
3/4 cup Parmesan Cheese, grated
1/4 tsp Sea Salt
1/4 tsp Black Pepper
- Heat a large skillet over medium-high heat.
- Add the salted butter, garlic, bell pepper, and green onions to the skillet and cook until fragrant.
- Add the cauliflower rice to the skillet and continue to cook until it is almost tender about 3 minutes.
- Add remaining ingredients and stir until all ingredients are well incorporated. Lower the heat so that the cauliflower rice does not stick and continue cooking until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
- Using a paper towel, pat the scallops dry, then sprinkle about 1/4 teaspoon of each salt and pepper on top of the scallops.
- Heat a frying pan over medium heat.
- Add butter and olive oil and wait for it to start bubbling.
- Cook scallops for 2 minutes on each side in the pan. Remove the pan from the heat so they don’t continue to cook.
- Add a large spoon of risotto to a plate.
- Top this dish with scallops, green onions, and melted butter.
Garnish with a couple of sprigs of steamed asparagus and wedges of fresh lemon.
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Seared Scallops over Cauliflower Rice Risotto
Ingredients
- 1 lb jumbo scallops
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
- 1 lb package riced cauliflower
- 3 tbsp butter
- 3 garlic cloves minced
- ¼ cup thinly sliced green onions
- 2 tbsp shredded red bell pepper
- 1 cup heavy whipping cream
- ¾ cup Parmesan cheese grated
- ¼ tsp sea salt
- ¼ tsp black pepper
- Steamed asparagus optional
- Fresh lemon wedges optional
Equipment
Instructions
- Heat a large skillet over medium-high heat.
- Add 3 tablespoons butter, garlic, bell pepper, and green onions to the skillet and cook until fragrant.
- Add the cauliflower rice and continue to cook until it is almost tender, about 3 minutes.
- Add the heavy whipping cream, Parmesan cheese, sea salt, and black pepper. Stir until incorporated, lower the heat, and continue cooking until the cauliflower reaches your desired tenderness. Turn off the heat.
- Pat the scallops dry with paper towels, then season lightly with salt and pepper.
- Heat a frying pan over medium heat.
- Add 2 tablespoons butter and olive oil and wait for it to start bubbling.
- Cook the scallops for about 2 minutes on each side. Remove the pan from the heat immediately when done.
- Spoon the risotto onto plates.
- Top with scallops, extra green onions if desired, and melted butter from the pan.
- Garnish with steamed asparagus and fresh lemon wedges, if using.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated cost is based on current online grocery pricing and will vary by store and date.
Leftovers keep in an airtight container in the refrigerator for up to 3 days for best quality and safety.
# For the best sear, pat the scallops very dry before they hit the pan.
