Want to learn how to make seared scallops like a professional chef? This Lemon Garlic Butter Scallops with Cauliflower Risotto recipe will give you a restaurant-style meal from the comfort of your own home and for much cheaper.
One thing that I love to enjoy on night out with my significant other is a plate of singed scallops. As far as I might be concerned, they are a definitive treat. Particularly at the cost label that by and large comes appended to a scallops dish. Furthermore, they just give you 3-4 scallops!
Hence, undeniably, I realized I expected to give home-burned scallops a twist myself. This Lemon Garlic Butter Scallops and Cauliflower Risotto dish is the honey bee’s knees. The scallops are singed flawlessly with heavenly garlic spread and lemon flavorings. They pair astoundingly well with sautéed asparagus and this rich Cauliflower Risotto. Since risotto is a night out treat out, as well. Right?? Figure out how to make that at home, too, however on a lighter and lower-carb note by utilizing cauliflower!
The one thing I would not like to do was jumble up the first occasion when I purchased and burned scallops. Why? Since they were $16-17 for a 1 pound pack at Trader Joe’s. With an exorbitant cost tag, the exact opposite thing you need to do is wreck this up.Which sent me to watching a few YouTube recordings on the most proficient method to appropriately cook them. I was astonished at how simple it would be!
So I will be sharing the couple of tips I gained from arbitrary YouTube recordings and my own experimentation with this formula. Try to keep your hat on – they came out great.
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.
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!
Notes:
- SODIUM: Scallops are naturally salty. I recommend searing in unsalted butter and seasoning very lightly with salt (if preferred). You may want to try searing them without salt FIRST and see how you like them.RISOTTO: If the risotto is not thickening up, I recommend adding an additional tablespoon (making 4 tbsp total) of mascarpone or additional parmesan cheese. Allow it to simmer a bit before adding. It may take time to thicken.OIL/BUTTER: If you prefer to sear in oil, I recommend using an oil that has a high smoke point, such as grapeseed oil or avocado oil.GARLIC AND LEMON FLAVORINGS: Feel free to add more than 1/2 teaspoon of garlic powder or more than 1/2 of a lemon squeezed to increase the flavorings. Each taste profile is different!
