Learn How to Make Patagonian Scallop & Cauliflower Risotto

Name: Patagonian Scallop & Cauliflower Risotto
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 0 Cooking Spray To Coat Dishes; 8 Ounces of Patagonian Scallops; 1 Tbsp of Olive Oil; 2 Tbsp of Chopped Shallot; 0.667 Cups of Dry White Wine or non-alcoholic wine; 1 Tbsp of Spicelopedia™ Italian Lemon Pepper Seasoning; 12 Ounces Prepped of Riced Cauliflower; 15 Ounces Heated of Unsalted Chicken Stock; 1 Medium Lemon Zest; 0 Freshly Grated Parmigiano-Reggiano Cheese to Taste; 0 Italian Flat Leaf Parsley for Garnish

[[ recipeID=recipe-8lermkhvy, title=Patagonian Scallop & Cauliflower Risotto ]]

Ingredients

Instructions

Ingredients

Cooking Spray To Coat Dishes
8 Ounces of Patagonian Scallops
1 Tbsp of Olive Oil
2 Tbsp of Chopped Shallot
⅔ Cups of Dry White Wine or non-alcoholic wine
1 Tbsp of Spicelopedia™ Italian Lemon Pepper Seasoning
12 Ounces Prepped of Riced Cauliflower
15 Ounces Heated of Unsalted Chicken Stock
1 Medium Lemon Zest
Freshly Grated Parmigiano-Reggiano Cheese to Taste
Italian Flat Leaf Parsley for Garnish

Instructions

If scallops are frozen, defrost and pat dry with a paper towel.
Spray heavy pan with cooking spray.
Add olive oil to pan.
Add shallot and sauté for three minutes until softened.
Add the wine. Deglaze pan, scraping any browned bits from the bottom.
Add the seasoning to the riced cauliflower. Stir. Add to pan. Sauté for one minute.
Ladle in heated chicken stock, one ladle at a time, letting it reduce in between. Stir frequently with a wooden spoon during this reduction process.
Add in the scallops and warm through, about three minutes.
Stir in lemon zest and remove from heat.
Serve immediately.
Top with grated cheese and parsley.

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Learn How to Make Patagonian Scallop & Cauliflower Risotto

Country/region

Patagonian Scallop & Cauliflower Risotto

Ingredients

Instructions

Ingredients

Instructions