Gluten-Free Seared Scallops with Saffron Cauliflower Risotto and Asparagus Tips in Parmesan Crisps

Allergens

None

Ingredients

• 16 large sea scallops
• 2 cups uncooked cauliflower rice
• 4 cups vegetable broth
• 1/2 teaspoon saffron threads
• 1 pound fresh asparagus, trimmed
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, heat vegetable broth and saffron threads until simmering. Add cauliflower rice and cook for 8 10 minutes or until tender. Season with salt and pepper to taste. Set aside.
3. Toss asparagus in olive oil, salt, and pepper. Arrange on the lined baking sheet and bake for 6 8 minutes or until tender and slightly charred. Remove from oven and set aside.
4. In a small bowl, mix Parmesan cheese with 1 tablespoon of water until it forms a dough. Roll into 16 small balls, place on the lined baking sheet, and flatten to form crisps. Bake for 7 9 minutes or until golden brown. Remove from oven and set aside.
5. In a large non stick skillet, heat 2 tablespoons of olive oil over medium high heat. Season scallops with salt and pepper, then sear for 1 2 minutes on each side or until golden brown. Transfer to a plate and cover loosely with foil.
6. To serve, place a heaping spoonful of saffron cauliflower risotto in the center of each plate, followed by two seared scallops. Arrange asparagus tips around the risotto and top with parmesan crisps. Garnish with fresh parsley and enjoy!

Chef’s Insight

To achieve the perfect sear on scallops, ensure the pan is hot before adding oil, then carefully place scallops in the pan without overcrowding.

Notes

Adjust the amount of saffron to suit your taste preferences.