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.
Serves 2

Ingredients List

  • 2 tsp olive oil
  • 1 Tbsp chopped shallot
  • 3/4 cup chicken broth
  • 1⅓ cup riced cauliflower
  • 1/3 cup grated parmesan cheese
  • 1 Tbsp butter
  • 6 large scallops (1/4 pound total), about 1 inch thick each
  • kosher salt and freshly ground pepper
  • 3 cups loosely packed frisée lettuce
  • 1 lemon, quartered
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  • 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 occassionally, about 5 minutes.
  • Stir in the parmesan and buter. 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.


RecipeErika Lenkert, GFF Magazine

PhotographyMaren Caruso


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