Cauliflower Risotto With Seared Scallops
Ingredients per serving
Cauliflower Risotto With Seared Scallops
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Olive oil 2.0 Tbsp
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Onions, diced 0.25 ea
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Garlic cloves, minced 2.0 each
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Thyme, leaves, fresh 1.5 tsp
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Cauliflower, riced 2.0 each
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White wine 2.0 oz
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Parmesan, shredded 1.0 cups
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Fennel bulb, grilled, diced 6.0 oz
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Jumbo scallops 4.0 ea
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Salt
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Black Pepper
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Baby arugula 1.5 cups
Preparation
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Cauliflower Risotto With Seared Scallops
- Heat a saucepan and add in the olive oil and onions cook until aromatic, add in the garlic and cook until translucent. Add in the thyme and cook.
- Add the cauliflower into the pan and cook for 2-4 minutes. Deglaze the pan with white wine and cook until the cauliflower is tender.
- Add the cream soup base and parmesan, mix for 1 minute, turn off the heat and mix in the grilled diced fennel, season to taste.
- Season and sear the scallops until golden brown.
- Plate the cauliflower risotto into 4 bowls, top with the arugula that has been dressed in the Hellmann’s lemon za’atar vinaigrette and top with the seared scallop. Serve immediately and enjoy.
