Scallops With Lemon Butter Sauce And Herbed Cauliflower Rice Recipe

Cooking Directions

• STEP 1.Pat dry the scallops with a paper towel and season with salt and pepper.
• STEP 2.Heat a skillet over medium-high heat and add butter.
• STEP 3.Once the butter has melted, add the scallops to the skillet and cook for 2-3 minutes per side until golden brown and cooked through.
• STEP 4.Remove the scallops from the skillet and set aside.
• STEP 5.In the same skillet, melt more butter and add minced garlic and lemon juice.
• STEP 6.Cook for a minute until fragrant, then add chicken broth and bring to a simmer.
• STEP 7.Simmer for a few minutes until the sauce has slightly thickened.
• STEP 8.Meanwhile, prepare the herbed cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice grains.
• STEP 9.Heat olive oil in a separate skillet and add the cauliflower rice, dried herbs, salt, and pepper.
• STEP 10.Cook for 5-6 minutes until the cauliflower rice is tender.
• STEP 11.To serve, divide the herbed cauliflower rice among plates, top with scallops, and drizzle with the lemon butter sauce.
• STEP 12.Garnish with fresh herbs and lemon wedges.
• STEP 13.Enjoy the scallops with lemon butter sauce and herbed cauliflower rice as a delicious and healthy seafood dish.

Storage and Serving

• Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over low heat to avoid overcooking.
• Serve the scallops with herbed cauliflower rice as a main course or as part of a seafood platter.