Seared Scallops and Cauliflower Rice Risotto #healthyfood #dietketo #breakfast #food

This Seared Scallops and Cauliflower Rice Risotto formula is my speedy, keto-accommodating interpretation of one of my preferred eatery dinners! It's the ideal simple keto comfort nourishment dish that you may appreciate out on the town night or extraordinary event. The cauliflower rice risotto will transform any cauliflower or vegetable hater into a veggie darling! Other than the taste, this dish is astonishing in light of the fact that there's nothing more needed than 30 minutes! I incorporate tips for burning your scallops flawlessly and a couple of varieties to appreciate this cauliflower rice risotto with an assortment of simple proteins.

One of my preferred eatery dishes is Sea Scallops from Ocean Prime. I had it just because during my 30th birthday festivity. The dish incorporates rich, enormous, burned scallops over what is by all accounts a huge bowl of velvety, parmesan risotto.

The risotto, in the same way as other risottos that I've attempted, had a green-shaded vegetable, similar to peas or asparagus, which gives a fresh, crisp nibble through the majority of the risotto's wealth and smoothness.

This formula for Seared Scallops and Cauliflower Risotto is my fast, keto-accommodating interpretation of that dish! It's the ideal warm, comfort nourishment dish that you may appreciate out on the town night or when you need an eatery style dish at home.
Seared Scallops and Cauliflower Rice Risotto #healthyfood #dietketo #breakfast #food
Also try our recipe Poached Eggs #healthyfood #dietketo #breakfast #food


  • Seared Scallops
  • 1 lb jumbo scallops You can get these fresh or flash frozen
  • 2 tbsp salted butter
  • 1 tbsp olive oil
  • Salt and Pepper
  • Cauliflower Risotto
  • 1 lb package of riced cauliflower ~4 cups of riced cauliflower
  • 3 tbsp salted butter
  • 3 garlic cloves minced
  • 1 cup broccoli florets cut into small chunks (optional)
  • 1/4 cup thinly sliced green onions keep the green tips to use as a garnish
  • 1 cup Organic Heavy Whipping Cream it has fewer ingredients and carbs than non-organic brands
  • 3/4 cup Parmesan cheese grated
  • 1/4 tsp Sea Salt
  • 1/4 tsp black pepper


  1. Bring a medium skillet to medium heat
  2. Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes)
  3. Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
  4. Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
  5. Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)
  6. Bring a frying pan to medium heat
  7. Add butter and olive oil and wait for it to start to bubble.
  8. Add scallops to the pan and cook for 2 minutes per side. Remove from the heat and pan so that they do not continue to cook.
  9. Add a large spoon of risotto to a plate. Top with scallops, green onions, and melted butter if you are being extra fancy.

Read more our recipe Vegan Sausage Ragu #healthyfood #dietketo #breakfast #food

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