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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.
Servings: 2 One Serving: 1/2 of a 2 serving recipe
Ingredients
- 2 Tbsp 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
Instructions
- In a large sauté pan, heat half 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 oil over medium heat and sauté the scallops until just cooked through, 2 to 3 minutes per side.
- To serve, divide the risotto between dinner plates, top with a tangle of frisée, and a squeeze of lemon juice. Divide the scallops among the dishes, and serve with a lemon wedge.
Nutritional Information - Macros
- 357 Calories
- 25 g Fat
- 23 g Protein
- 14 g Total Carbs
- 4 g Fiber
- 10 g Net Carbs