Elevate your keto dining experience with this sophisticated and mouth-watering dish. Perfect for a special dinner or a gourmet meal at home, this Bacon, Parmesan & Monterey Jack Cauliflower Risotto topped with Seared Chipotle Scallops brings a delightful combination of flavors and textures. The creamy cauliflower risotto is enhanced by the smoky bacon and rich cheeses, while the chipotle scallops add a spicy kick.
Fun fact: Cauliflower is not only low in carbs but also high in vitamins C and K, making it a great substitute for traditional rice in keto recipes!
Bacon, Parmesan & Monterey Jack Cauliflower Risotto Topped with Seared Chipotle Scallops
This dish combines creamy, cheesy cauliflower risotto with spicy, seared chipotle scallops for a gourmet keto meal.
Ingredients
- Scallops
- 1 packed Cauliflower rice
- 4 slices Bacon, chopped
- 1/2 cup Parmesan Cheese
- 1/2 cup Monterey Jack Cheese
- 1 tbsp Salted Butter
- 4 tbsp Olive Oil
- 1/4 cup Low-carb White Wine
- 3 Pearl Onions, minced
- 5 Garlic cloves, minced
- 1/2 Habanero, deseeded and minced
- 1 tbsp Chopped Cilantro
- 1/4 tsp Salt
- Pepper, to taste
- Chipotle Chile
Instructions
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the skillet.
- Add the minced pearl onions and garlic to the skillet. Sauté until translucent.
- Add the cauliflower rice to the skillet, stirring to combine with the onions and garlic.
- Pour in the low-carb white wine and let it simmer until the liquid is mostly absorbed.
- Stir in the Parmesan and Monterey Jack cheeses until melted and creamy.
- Add the crispy bacon back into the skillet and mix well.
- Season the risotto with salt and pepper to taste. Set aside and keep warm.
- In another skillet, heat the olive oil over medium-high heat.
- Season the scallops with salt, pepper, and chipotle chile.
- Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.
- In the same skillet, add the butter, minced habanero, and chopped cilantro. Stir until the butter is melted and the habanero is softened.
- Plate the cauliflower risotto and top with the seared scallops.
- Drizzle the habanero butter sauce over the scallops and risotto.
- Serve hot and enjoy!
Breakdown of Ingredients and Average Carb Content
- Scallops: 0g carbs
- Cauliflower rice: 5g carbs per cup
- Bacon: 0g carbs
- Parmesan Cheese: 1g carbs per half-cup
- Monterey Jack Cheese: 1g carbs per half-cup
- Salted Butter: 0g carbs
- Olive Oil: 0g carbs
- Low-carb White Wine: 0.5g carbs per 1/4 cup
- Pearl Onions: 3g carbs per 3 onions
- Garlic: 1g carbs per clove
- Habanero: 1g carbs per half pepper
- Chopped Cilantro: 0g carbs
- Salt and Pepper: 0g carbs
- Chipotle Chile: 0g carbs
Total Carbs per Serving: Approximately 12.5g
Conclusion
Indulge in this elegant and flavorful Bacon, Parmesan & Monterey Jack Cauliflower Risotto topped with Seared Chipotle Scallops. It’s a perfect keto-friendly dish that impresses with its rich taste and beautiful presentation. Whether for a special occasion or a delightful dinner, this recipe is sure to become a favorite on your keto menu!
Credit to gogas2 on Reddit
