Quantcast
My NEW Book, The Ultimate Big Green Egg Cookbook, is available for pre-order now!

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

The Buddha
A great dish from Fork and Beans paired with seared scallops.
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Seafood, Vegetarian &amp
Cuisine Mediterranean
Servings 2

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
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!

 

Comments & Questions

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.