Pan Seared Scallops with Cauliflower Risotto
A great dish from Fork and Beans paired with seared scallops.
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