This post contains affiliate links. Please see our disclosure policy.
This year started off fast and I wasn’t able to get in the kitchen for several days. Once I found some time to get caught up I wanted to make something lighter and on the healthy side to get 2015 going in the right direction. I found a great recipe from another Blog I follow Fork and Beans and wanted to pair that with seared scallops. The combination was great and I am sharing both with you…
Pan Seared Scallops with Cauliflower Risotto
A great dish from Fork and Beans paired with seared scallops.
Ingredients
- For Risotto:
- 1/2 medium head of cauliflower, chopped in a food processor
- 2 cups spinach, chopped
- 1 can white beans, rinsed and drained, divided (I prefer Great Northern Beans)
- 1/2 c. vegetable broth
- 1 large shallot, diced
- 3 cloves garlic, minced
- 2 Tb sundried tomatoes
- 1 Tb capers
- 1/2 tsp fresh thyme, or 1 tsp dried
- Toasted pinenuts, optional
- For Scallops:
- 1 LB Sea Scallops
- 1 tsp Salt
Instructions
- For Risotto:
- In a medium-sized pot, heat 1 Tb olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.
- Place 1/2 the can of beans and vegetable broth into the pot and simmer for 5 minutes.
- With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth.
- Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.
- Add the capers before you serve and garnish with toasted pinenuts.
- For Scallops:
- Salt both sides of the scallops
- Heat pan to medium high
- Add oil to the pan
- Sear the scallops for 2 - 3 minutes per side
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!
