Seared Scallops with Cauliflower Rice

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9 Ingredients

Number of servings

4

800grams cauliflower florets, chopped
1 leek, finely sliced
6tablespoons butter
1tablespoons olive oil
1 clove garlic, peeled and minced
4tablespoons cream
1/2 lemon, juice and zest
12 scallops, shelled
2tablespoons parsley, fresh, chopped

Description

Creamy cauliflower rice makes the perfect bed for brown butter seared scallops in this simple starter recipe.

Method

Step 1 of 5

Blitz the cauliflower in a food processor until it resembles rice. Heat a tablespoon of butter and a drizzle of oil in a large pan on medium heat and cook the leeks and cauliflower for 8 minutes, stir in the garlic and cook for 2 minutes.

Step 2 of 5

Stir in the cream and a pinch of lemon zest and cook for 2 minutes. Remove from the heat and set aside.

Step 3 of 5

Heat 4 tablespoons of butter in a small saucepan on medium heat, swirling often, until it foams, turns a rich brown colour and smells nutty. Pour into a heatproof bowl and set aside.

Step 4 of 5

Heat the remaining butter and oil in a large non stick pan on medium high heat and cook the scallops for 1-2 minutes on each side.

Step 5 of 5

Serve the scallops on a bed of cauliflower rice with fresh chopped parsley, lemon zest and a drizzle of brown butter on top.