Cauliflower Risotto with Scallops

My favorite meal that feels like it should be from a fancy restaurant but it is so quick and easy to make, minimal ingredients + it is non dairy and gluten free!

Ingredients:

  • Scallops

  • Garlic

  • Shallots

  • Cauliflower Rice

  • Kite Hill Almond Chive Cream Cheese

  • Low Sodium Chicken stock

  • Mushrooms ( I like to use baby Bella )

  • Kale

  • Thyme

  • Salt and Pepper

  • Butter or Ghee

  • Avocado Oil

Directions:

  • Heat up your pan with a tbsp of butter and drizzle in avocado oil

  • Add in the mushrooms. Try not to move them around too much. Pan should be hot so they brown and caramelize. * Season them after they cook with salt and pepper!

  • Add chopped shallots and garlic

  • Now add your seasoning

  • Add in one bag of cauliflower rice and 1 tbsp of thyme (if it starts looking dry in the pan you can add a little more avocado oil)

  • Pour in 1/2 cup of chicken stock

  • Cook everything down until most of the liquid is absorbed

  • Add in 1/2 a container of the kite hill cream cheese and your ripped up kale mix everything together and leave on low heat while the scallops cook

  • On a grill pan turn it up to medium heat and add your butter or ghee (I like to use garlic ghee here for added flavor) your scallops should sizzle when they land on the pan ** only flip your scallops once! The top and bottom is all that needs to cook on the pan, leave the sides off! ** season your scallops once they are plated!

  • Plate your cauliflower risotto and add the scallops on top

  • Sprinkle with Salt and Pepper

  • Enjoy!!

Let me know what you think! xo Tori

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FOOD / DRINKTori