Garlic Lemon Scallops with Risotto
Serves 215 mins prep20 mins cook
A flavorful dish featuring seared garlic lemon scallops served alongside an easy dairy-free cauliflower herbed risotto. The creamy texture of the risotto comes from dairy-free yogurt, combined with sautéed onion, garlic, and fresh herbs, making it a delicious and healthy meal option.
0 servings
What you need
Instructions
1: Pat dry the wild scallops and season with salt and pepper. 2: Sear the scallops in a cast iron skillet with garlic ghee over medium-high heat for two minutes per side. 3: Squeeze lemon juice over the scallops after cooking. 4: Sauté the broccolini as a side dish. 5: Cut the cauliflower into larger pieces. 6: Sauté minced onion in coconut oil for about two minutes on medium-high heat. 7: Add minced garlic cloves and sauté for a few more minutes. 8: Add 3 cups of riced cauliflower and 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and sauté for another minute. 9: Add 1/2 cup of broth or water, reduce heat to medium, and cover for about 5-7 minutes until the cauliflower is soft. 10: Remove from heat, allow to sit for 5 minutes, then mix in 1/2 cup dairy-free yogurt and 1/3 cup of chopped fresh herbs. Adjust salt if needed.View original recipe