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