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Seared Scallops with Cauliflower Risotto

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
Pan Seared Scallops with Cauliflower Risotto

Pan Seared Scallops with Cauliflower Risotto
Prep time
Cook time
Total time
A great dish from Fork and Beans paired with seared scallops.
Recipe type: Vegetarian & Seafood
Cuisine: Mediterranean
Serves: 2
  • For Risotto:
  • ½ 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)
  • ½ c. vegetable broth
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 Tb sundried tomatoes
  • 1 Tb capers
  • ½ tsp fresh thyme, or 1 tsp dried
  • Toasted pinenuts, optional
  • For Scallops:
  • 1 LB Sea Scallops
  • 1 tsp Salt
  1. For Risotto:
  2. 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.
  3. Place ½ the can of beans and vegetable broth into the pot and simmer for 5 minutes.
  4. 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.
  5. Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.
  6. Add the capers before you serve and garnish with toasted pinenuts.
  7. For Scallops:
  8. Salt both sides of the scallops
  9. Heat pan to medium high
  10. Add oil to the pan
  11. Sear the scallops for 2 - 3 minutes per side


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