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Creamy Cauliflower Risotto with Chipotle Scallops Recipe

Indulge in the rich flavors of this keto-friendly delight that’s perfect for a fancy dinner or a special weekend treat. The combination of creamy cauliflower risotto with crispy bacon, tangy Parmesan, and Monterey Jack cheese, topped with seared chipotle scallops, makes this dish both unique and irresistible. Not only is it delicious, but it’s also a healthier alternative to traditional risotto, making it an ideal choice for those following a ketogenic lifestyle.

Creamy Cauliflower Risotto with Chipotle Scallops

A delectable keto dish that combines creamy cauliflower risotto with savory bacon and cheese, finished with perfectly seared chipotle scallops.


  • Cauliflower Risotto:
    • 1 large head of cauliflower, riced
    • 6 slices of bacon, chopped
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup shredded Monterey Jack cheese
    • 1/4 cup heavy cream
    • 2 tablespoons butter
    • 1 clove garlic, minced
    • Salt and pepper to taste
    • Fresh parsley, chopped (for garnish)
  • Seared Chipotle Scallops:
    • 12 large scallops
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1/2 teaspoon chipotle powder
    • Salt and pepper to taste
    • Lemon wedges (for garnish)


  1. Prepare the Cauliflower Risotto:
    • Rice the cauliflower using a food processor or grater.
    • In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
    • Add the minced garlic to the skillet and sauté until fragrant.
    • Add the riced cauliflower to the skillet, stirring to coat it in the bacon fat and garlic. Cook for about 5-7 minutes, until the cauliflower is tender.
    • Stir in the heavy cream, Parmesan cheese, Monterey Jack cheese, and butter. Cook until the cheese is melted and the mixture is creamy. Season with salt and pepper to taste.
    • Fold in the crispy bacon pieces and remove from heat. Garnish with chopped parsley.
  2. Prepare the Seared Chipotle Scallops:
    • Pat the scallops dry with paper towels and season with chipotle powder, salt, and pepper.
    • Heat olive oil and butter in a large skillet over medium-high heat.
    • Add the scallops to the skillet and sear for about 2-3 minutes on each side until they are golden brown and cooked through.
    • Remove the scallops from the skillet and set aside.
  3. Assemble the Dish:
    • Serve the cauliflower risotto on plates and top each serving with 3 seared chipotle scallops.
    • Garnish with lemon wedges and additional chopped parsley if desired.

Breakdown of Ingredients and Average Carb Content

Let’s take a closer look at the carb content in this delicious dish:

  • Cauliflower: 5g per cup (one large head yields about 4 cups)
  • Bacon: 0g (varies by brand)
  • Parmesan Cheese: Less than 1g per 1/2 cup
  • Monterey Jack Cheese: 1g per 1/2 cup
  • Heavy Cream: 1g per 1/4 cup
  • Butter: 0g
  • Garlic: 1g per clove
  • Scallops: 0g (varies slightly)
  • Chipotle Powder: 0g
  • Olive Oil: 0g

Total Carbs for the Recipe: Approximately 15g (varies based on specific amounts and brands used).

A Culinary Masterpiece

This Bacon, Parmesan & Monterey Jack Cauliflower Risotto topped with Seared Chipotle Scallops is a testament to how keto-friendly dishes can be both indulgent and healthy. It’s perfect for impressing guests at a dinner party or treating yourself to a gourmet meal at home. Enjoy the rich flavors and creamy textures without any guilt, and let this dish become a favorite in your keto recipe collection!

Recipe Credit: gogas2

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