Seared Scallops with Creamy Cauliflower Rice

Crispy Glazed Seared Scallops with Creamy Cauliflower Rice – A restaurant-quality dish that sounds intimidating, but is so simple that its an ideal home-cooking recipe. 

Just look at that golden-brown crust!

Pan fried Scallops

I really don’t think there’s a better way to cook this seafood other than pan-searing them. This I discovered after making these delicious Creamy Seared Butter-Garlic Scallops a while ago.

These ones are cooked in a smoking oil and butter blend, that gives them a crispy coating on the outside but leaves them tender and buttery on the inside. 

Really melt-in your mouth good. Super soft and just amazing. Butter-fried scallops are really unbeatable.

Complete seafood dinner

Top these scallops on a creamy cauliflower rice base, it makes a dish that’s just delish!

The rice isn’t hard to make either: just cook it with onion and garlic in broth, and then add cream. Its like an easy cauliflower risotto, but without the cheese.

If you don’t have cream, cauliflower fried rice works great too. Here’s a recipe

Anyway, this recipe sounds super fancy, but when you look at the steps, it really isn’t. A perfect fancy homemade dinner!

And its low-carb and keto too!

Seared Scallops with Creamy Cauliflower Rice

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Prep Time7 minutes mins

Cook Time10 minutes mins

Total Time17 minutes mins

Servings: 2 cups

Calories: 246kcal

Course: Main Course

Cuisine: American

Crispy Glazed Seared Scallops on a base of Creamy Cauliflower Rice – A restaurant-quality dish that sounds intimidating, but is so simple that its an ideal home-cooking recipe.

Ingredients

Cauliflower Rice:

• 1½ cups Cauliflower, Small Florets, 160g
• ½ tsp Olive Oil
• 2 Tbsp Onion, Chopped, 20g
• ½ tsp Garlic, Minced
• ⅓ cup Low Sodium Chicken/Vegetable Broth
• ⅛ tsp Salt
• ⅛ tsp Black Pepper
• 1½ Tbsp Heavy Cream

Scallops:

• ½ tsp Olive Oil
• ¼ tsp Unsalted Butter
• 4 oz Scallops, Jumbo or Bay, 112g
• Pinch of Salt & Pepper

Instructions

• Pulse cauliflower in a food processor and until finely ground into “rice” form.
• Heat oil on a nonstick skillet on medium and fry the onions and garlic for about a minute until translucent.
• Add cauliflower rice and broth, season with salt and pepper and toss. Cover and cook for about 7 minutes until tender.
• Remove from heat and stir in cream.
• Heat olive oil and butter on a skillet over medium-high and let sizzle.
• Pat dry scallops with paper towels, season with salt and pepper, and add to pan.
• Fry for about 1½ – 2 minutes each side or until a golden-brown crust forms
• Transfer cauliflower rice to a plate and top with scallops and green onions.

Notes

Nutrition:

• Servings: 2 cups | Serving size: 2 cups
• Calories: 246kcal
• Fat: 14g | Saturated fat: 6.7g
• Carbohydrates: 14.2g | Fiber: 3.5g | Sugar: 3.9g
• Protein: 17.8g