Lemon Garlic Butter Scallops with Cauliflower Rice

Lemon Garlic Butter Scallops with Cauliflower Rice

Learn to make perfectly seared scallops like a chef! Cheaper than dining out, easier to make than you think, and they come together in under 10 minutes! Pair it with sautéed asparagus and cauliflower risotto for an incredible combination.

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Ingredients:

• Scallops:
• 1 lb jumbo scallops, (thawed)
• 2-3 tbsp unsalted butter
• 1/2 lemon
• 1/2 tsp garlic powder ((or more if you're a garlic lover))
• salt and pepper, (to taste)
• Sautéed Asparagus:
• 1 lb asparagus, (ends trimmed)
• 1.5 tbsp olive oil
• salt and pepper, to taste
• Cauliflower Risotto:
• 2 tbsp unsalted butter
• 1/3 cup chopped white onion
• 2 tsp minced garlic
• 4 cups cauliflower rice ((12oz - 16oz bag, thawed))
• 1 cup half and half
• 3-4 tbsp mascarpone
• 3/4 cup grated parmesan cheese
• 2 cups chopped baby spinach
• salt and pepper, (to taste)

Instructions:

• Sautéed Asparagus:
• Place a large, nonstick pan over medium heat with olive oil. Once heated, add the asparagus in a single layer. You may need to work in batches.
• Season with salt and pepper, to taste. Sauté 8-10 minutes, checking for desired tenderness with a fork.
• Cauliflower Risotto:
• Place a large nonstick pan over medium-high heat with butter. Once butter has melted and is bubbling, add the chopped onions. 
• Sauté 3-4 minutes, or until translucent.
• Add minced garlic and sauté for 30 seconds. Add cauliflower rice, stir, and cook for 3-4 minutes.
• Pour in the half and half and stir. Add the mascarpone and stir until melted. Add the parmesan cheese, salt and pepper (to taste). Cook, stirring, for 3-5 minutes to allow the risotto to thicken a bit.
• Add the chopped spinach, stirring for 1-2 minutes, or until the spinach has wilted. You will want to wait until the sauce thickens a bit before adding the spinach.
• Lemon Garlic Butter Scallops:
• Line scallops up on a paper towel and pat them dry - firmly but gently. You want to remove as much water as you can. This helps to crisp the outside of the scallops.
• I find it's easier to line them up on a paper towel to dry. Grab one and wrap it in another paper towel in your hand and gently apply a little pressure. You do not want to squeeze too hard.
• Place a large cast iron skillet (or nonstick skillet) over medium-high heat with the butter.
• Season the tops of the scallops with salt, pepper, and garlic powder as they rest on the paper towel.
• Alternatively, you can add minced garlic to the sizzling butter for garlic butter flavoring if you do not have garlic powder.
• Once the butter is bubbling and starting to brown, add the scallops one at a time using tongs. Place seasoned side down.
• The key is to have them sizzle/crackle when added to the pan. If they are not, remove and increase the heat slightly. Your pan needs to be hotter.
• Sear for 2-3 minutes, seasoning the opposite side with salt, pepper, and garlic powder. Squeeze 1/2-1 full lemon over the tops. The amount of lemon juice will depend on how much lemon flavoring you prefer. I used 1/2 a large lemon.
• Flip and sear for another 2 minutes. Remove from heat and serve promptly.
• Serve with sautéed asparagus over cauliflower risotto - garnished with freshly chopped chives and don't forget to spoon some leftover butter from the skillet over the top!

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