Who says keto has to be boring? Elevate your low-carb dining experience with this indulgent yet guilt-free recipe. Whether you’re hosting a dinner party or simply treating yourself to a special meal, Seared Scallops on Cauliflower Risotto is a dish that promises to delight your taste buds and leave you feeling satisfied. Dive into a culinary adventure where tender scallops meet creamy cauliflower risotto, topped off with a decadent pan sauce. Let’s uncover the secrets to making this keto masterpiece!
Seared Scallops on Cauliflower Risotto
Seared scallops paired with cauliflower risotto might just be the epitome of keto elegance. Picture this: plump sea scallops, kissed by the heat of a cast-iron skillet, boasting a golden crust that gives way to tender, succulent flesh. Accompanying this seafood delight is a bed of creamy cauliflower risotto, infused with flavors of garlic, bacon, and gruyere cheese. Finish it all off with a luscious pan sauce, and you have a dish that’s as visually stunning as it is delicious.
Ingredients
- 1.5 lb Dry Sea scallops
- 1 tbsp vegetable oil
- 1 tbsp salt
- 1 tsp pepper
- 1/3 cup dry white wine (Pinot Grigio works well)
- 4 tbsp butter
- 1 clove minced garlic
- 1 tsp onion powder (or finely chopped shallot)
- 3 tbsp finely chopped chives
- 2 cups finely chopped/riced cauliflower
- 1/4-1/2 cup chicken stock
- 3 strips cooked bacon, chopped
- 2 tbsp chopped parsley
- 3 tbsp shredded gruyere cheese
Instructions
- Begin by patting dry the scallops with paper towels, then season them generously with salt.
- Heat vegetable oil in a hot cast iron or stainless steel skillet until it’s rippling.
- Carefully place the seasoned scallops in the skillet in a clockwise formation, ensuring they’re not overcrowded.
- Allow the scallops to sear undisturbed for 1-2 minutes until a golden crust forms. Flip them over to brown the other side.
- Once both sides are nicely browned, remove the scallops from the pan, sprinkle with pepper, and set aside.
- For the pan sauce, deglaze the skillet with dry white wine, allowing it to bubble.
- Add minced garlic (and shallots if using) and butter to the skillet, stirring while scraping up the fond from the bottom.
- Let the sauce reduce slightly, then stir in onion powder and chopped chives. Taste and adjust seasoning if needed.
- For the cauliflower risotto, add chopped cauliflower and minced garlic to a separate pan over medium heat.
- Gradually add chicken stock to the cauliflower, stirring occasionally, until it’s absorbed and the cauliflower is tender.
- Be cautious not to overdo it with the chicken stock—add just enough for the cauliflower to cook.
- Once cooked, stir in chopped bacon, parsley, and shredded gruyere cheese until well combined.
Breakdown of Ingredients and Average Carb Content
- Sea scallops: Virtually carb-free.
- Cauliflower: Approximately 5g net carbs per cup.
- Bacon: Minimal carbs, primarily from added sugar if any.
- Gruyere cheese: Negligible carbs.
- Garlic, onion powder, chives, parsley: Negligible carbs.
- White wine: Roughly 3-4g net carbs per 5 oz serving.
- Butter: Virtually carb-free.
Sophisticated Keto Dining
With Seared Scallops on Cauliflower Risotto, keto dining reaches new heights of sophistication and flavor. Whether you’re embracing a low-carb lifestyle or simply craving a luxurious meal, this recipe proves that indulgence knows no bounds when it comes to mindful eating. Treat yourself to a culinary experience that’s as nourishing as it is delightful, and savor every bite of this keto masterpiece.
Credit to Mailbok on Reddit
