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
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.
Tried this recipe?Let us know how it was!