Seared Scallops Over Mushroom Cauliflower Risotto
Ingredients
For the risotto
- 1 cup cauliflower riced
- 1 tbsp butter
- 1 cup mushroom sliced
- 4 strips bacon chopped
- 1/4 onion chopped
- 2 cloves garlic minced
- 1/4 cup chicken stock
- 2 tbsp heavy cream
- 1/4 cup parmesan grated
- 1/2 tsp salt
- 1 tsp black pepper freshly grated
For the scallops
- 1 lb fresh sea scallops
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt and black pepper
Instructions
For the scallops
- Add bacon to pan on medium high heat for 5 min until it begins to render. Add onions, cook for 8 min until onions become translucent. Add garlic, stir and cook 1 min. Add mushrooms and sauté for 5 min until veggies are soft. Add cauliflower, cook 3 min, add parm cheese, stir, then add chicken stock and heavy cream. Cook until liquid reduces by half. Turn off heat.
For scallops
- Pat scallops dry with paper towel. Season with salt and pepper on both sides. Heat butter and oil in a skillet on medium high heat. Add scallops in batches, careful not to overcrowd the pan. Do not move the scallops, allowing them to sear for three min. Flip and repeat. Plate the ristotto and top with scallops and serve.
Notes
Macros
2 servings
Amount per serving:
Calories 767
Total Fat 52 g
Carbohydrate 16g
Dietary Fiber 2g
Net Carbs 14g
Potassium 845 mg
Sugars 3 g
Protein 55 g
Vitamin A 104 %
Vitamin C 47 %
Calcium 93 %
Iron 5%