Name: Cauliflower Risotto with Sautéed Scallops and Frisée
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tsp olive oil; 1 tbsp shallot (chopped); 3/4 cup chicken broth; 1 1/3 cup cauliflower (riced); 1/3 cup parmesan cheese (grated); 1 tbsp butter; 6 scallops (- large (1/4 lb total, about 1 inch thick each)); salt; pepper; 3 cups frisée lettuce (loosely packed); 1 lemon (quartered )

Cauliflower Risotto with Sautéed Scallops and Frisée

Get all the rich, creamy goodness of risotto without the heavy-carb guilt with this light and elegant dish. Lightning fast to make and a dream to eat, the quick-cooking cauliflower “rice” – laden with savory Parmesan and chicken stock – and delicate scallops play perfectly with the lightly citrusy tuft of frisée. Recipe from Keto Mojo

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dinners + Mains

Cuisine American, Italian, Mediterranean

Servings

Calories 240 kcal

Ingredients

2 tsp olive oil
1 tbsp shallot chopped
3/4 cup chicken broth
1 1/3 cup cauliflower riced
1/3 cup parmesan cheese grated
1 tbsp butter
6 scallops - large (1/4 lb total, about 1 inch thick each)
salt
pepper
3 cups frisée lettuce loosely packed
1 lemon quartered

Instructions

In a large sauté pan, heat 1 teaspoon of the oil over medium heat.
Turn the heat down, add the shallot, and cook, stirring frequently to avoid browning, about 5 minutes.
Add the chicken broth, turn the heat to medium, and simmer to soften the shallot and reduce the liquid, about 10 minutes.
Add the cauliflower and cook until tender, stirring occasionally, about 5 minutes.
Stir in the parmesan and butter. Set the risotto aside.
Season the scallops with salt and pepper.
In a small sauté pan, heat the remaining 1 teaspoon oil over medium heat and sauté the scallops until just cooked through, 2 to 3 minutes per side.
To serve, divide the risotto between 2 dinner plates, top with a tangle of frisée squeeze 1/4 lemon over each, top with 3 scallops, and serve with a lemon wedge.

Nutrition

Nutrition Facts

Cauliflower Risotto with Sautéed Scallops and Frisée

Amount per Serving

Calories

240

% Daily Value*

Fat

15

g

23

%

Saturated Fat

7

g

44

%

Cholesterol

37

mg

12

%

Sodium

855

mg

37

%

Potassium

672

mg

19

%

Carbohydrates

14

g

5

%

Fiber

5

g

21

%

Sugar

3

g

3

%

Protein

15

g

30

%

Vitamin A

1933

IU

39

%

Vitamin C

72

mg

87

%

Calcium

270

mg

27

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword American, Dinners + Mains, Italian, Mediterranean

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By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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