Seared Scallops with Creamy Cauliflower Rice
Serves 2
7 mins prep
10 mins cook
17 mins total
Crispy Glazed Seared Scallops on a base of Creamy Cauliflower Rice - A restaurant-quality dish that sounds intimidating, but is so simple that its an ideal home-cooking recipe.
Cauliflower Rice:
Scallops:
Pulse cauliflower in a food processor and until finely ground into “rice” form.
Heat oil on a nonstick skillet on medium and fry the onions and garlic for about a minute until translucent.
Add cauliflower rice and broth, season with salt and pepper and toss. Cover and cook for about 7 minutes until tender.
Remove from heat and stir in cream.
Heat olive oil and butter on a skillet over medium-high and let sizzle.
Pat dry scallops with paper towels, season with salt and pepper, and add to pan.
Fry for about 1½ - 2 minutes each side or until a golden-brown crust forms
Transfer cauliflower rice to a plate and top with scallops and green onions.
