“Keto Nordic Seafood Delight: Scallop & Cauliflower Risotto with Dill Cream Sauce”

Allergens

Shellfish (scallops)

Ingredients

• 12 large sea scallops
• 3 cups cauliflower rice
• 4 cups chicken or vegetable broth (warmed)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh dill
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped shallots
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• Olive oil

Instructions

1. a. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the shallots and garlic, sautéing until fragrant and translucent, about 2 minutes. b. Stir in cauliflower rice and cook for another 3 4 minutes until slightly softened. c. Pour in 1 cup of warm broth, stirring to combine. Simmer for 5 minutes or until the liquid has almost evaporated. d. Add the remaining broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more. This process should take about 10 12 minutes in total. e. In a separate pan, melt 1 tablespoon of butter over medium heat. Once hot, add half of the scallops and season with salt and pepper. Cook for 2 minutes per side or until golden brown and caramelized. Set aside on a plate and cover to keep warm. Repeat with remaining scallops. f. In a blender, combine cooked cauliflower rice, heavy cream, dill, Parmesan cheese, lemon zest, and juice. Blend until smooth and creamy, seasoning with salt and pepper if needed. g. Fold in the remaining melted butter into the sauce to achieve a velvety consistency. h. To serve, divide the risotto among 4 plates, placing seared scallops on top of each portion. Drizzle with dill cream sauce and garnish with lemon zest.

Chef’s Insight

When pan-searing scallops, ensure they are dry before cooking to achieve a beautiful sear. The balance of flavors and textures in this dish is key to its success.

Notes

This recipe requires a blender to create the creamy dill sauce.