Seared Scallops with Cauliflower Risotto
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Simple, delicious and sophisticated, this recipe for Seared Scallops with Cauliflower Risotto is the perfect dish for when you want to impress your guests.
Scallops can be intimidating but have no fear. We’ve got you covered with some tricks to getting the perfect sear every time. The first thing you need to achieve that golden brown color is dry-packed scallops. Here at Sizzlefish, our scallops are always dry-packed. They are shucked and then frozen “unprocessed”, meaning they are not soaked in a water and preservative solution before freezing. This way, there are no residual liquids leaching out as you sear them to the perfect golden brown.
How to Sear Scallops: You need to make sure your scallops are dry before seasoning and cooking them. To do this, you should thaw them in the refrigerator overnight. Once thawed, place several layers of paper towels on a flat surface. Lay out your scallops, take another layer of paper towels and gently press the scallops. Next, using another paper towel (sorry about this, but it is necessary to get them extremely dry), take the individual scallops and wipe the scallops completely dry. This may take a few times, but your efforts will be rewarded with a beautiful golden sear on those scallops.
When the scallops are dry, season them with salt and pepper. Heat a non-stick skillet on medium heat. Allow the pan to heat up before adding your fat. Now add your olive oil to the pan and wait for it to heat up. Next, add the scallops to the heated oil and sear them on the first side for 2 minutes or until they are golden and release easily from the pan. Gently flip them and cook for an additional 2 minutes or until golden brown.
1 lb Sizzlefish Scallops
1 – 2 TBSP Olive Oil
1 TBSP Butter
Salt and Pepper to taste
2 Garlic Cloves Minced
1 Lemon Zested and Juiced
4 cups Riced Cauliflower
1 cup Vegetable or Chicken Broth
2 TBSP Butter
For the Scallops:
For the Risotto:
In a medium pot, place the cauliflower on medium heat, cooking until it starts to become tender.
Next, add the broth and cook, stirring occasionally until the liquid is absorbed.
Once the liquid is absorbed (this will take about 15 minutes) add the butter and stir. While this is cooking, start the scallops.
First, pat the scallops dry with a paper towel. Season them well with sea salt and pepper
Next place a non-stick skillet on the stove and heat to medium heat.
When the pan is heated, add the olive oil and allow it to heat up.
Next, when the oil is heated, add the scallops to the pan and cook for 2 minutes or until browned and they release from the pan. Flip and cook for an additional 2 minutes.
Remove the scallops from the pan, add the butter and minced garlic to the pan. Sauté the garlic scraping the bottom of the pan to release the caramelized bits from the bottom.
Next add the lemon juice to the pan, stir. Serve the scallops over cauliflower risotto and finish with the butter sauce. Garnish with fresh chives.
Note: If you want even creamier cauliflower, you can either mash it with a potato masher or take about ¼ of it and puree it in a food processor.