Garlic Butter Scallops with Cauliflower Risotto

There’s something about the combination of seafood and buttery garlic that’s simply irresistible, isn’t there? I remember the first time I tried garlic butter scallops at a cozy seaside restaurant, and I couldn’t believe how delicate and flavorful they were. But then, I started thinking, how could I recreate this indulgent dish at home, without all the extra carbs? That’s when I decided to pair those succulent scallops with a creamy cauliflower risotto. The result? A delicious, low-carb, and flavorful dish that I now make all the time.

If you’ve ever craved a decadent seafood dinner that doesn’t leave you feeling guilty afterward, this garlic butter scallops with cauliflower risotto recipe is exactly what you need. It’s light, it’s rich, and it’s surprisingly easy to prepare. Let’s dive into the details of making this mouthwatering meal!

Why Garlic Butter Scallops with Cauliflower Risotto Are a Must-Try

If you’re looking for a dish that feels fancy but is actually super simple to make, this recipe is for you. Here’s why it’s a game-changer:

• Low-Carb Goodness: By using cauliflower instead of rice, we’ve made a creamy, comforting risotto that’s perfect for those following a low-carb or keto lifestyle.
• Fast & Easy: Scallops cook in just a few minutes, and cauliflower risotto is a breeze to prepare. You’ll have a restaurant-quality dish ready in under 30 minutes.
• Flavor Explosion: The combination of garlic butter scallops and the rich cauliflower risotto creates a symphony of flavors that will wow your taste buds.
• Perfect for Special Occasions: Whether it’s a date night or a fancy dinner, this dish looks as stunning as it tastes, making it perfect for any special occasion.

Ingredients for Garlic Butter Scallops with Cauliflower Risotto

Here’s what you’ll need to prepare this garlic butter scallops with cauliflower risotto:

For the Garlic Butter Scallops:

• 12 large sea scallops, patted dry
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Cauliflower Risotto:

• 1 medium head of cauliflower, chopped into florets
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth (or chicken broth for extra flavor)
• ¼ cup heavy cream (for richness)
• 1 tablespoon grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Why These Ingredients Work

• Scallops: Scallops are sweet and delicate, and when seared in garlic butter, they become absolutely irresistible. The key is to sear them just right—golden on the outside, tender and juicy on the inside.
• Cauliflower: Cauliflower is a great substitute for rice because it has a mild flavor that soaks up the creamy sauce. It also provides a satisfying texture that’s perfect for risotto.
• Garlic butter: The garlic butter creates a rich, flavorful base for both the scallops and the risotto. It brings everything together in a decadent, savory way.

Step-by-Step Guide to Making Garlic Butter Scallops with Cauliflower Risotto

Step 1: Prepare the Cauliflower Risotto

Steam the cauliflower

Start by steaming the cauliflower florets until tender. You can use a steamer basket, or simply microwave them with a little water for 5-7 minutes until they’re soft and easily mashable. This is the “risotto” part of the dish, and the cauliflower will act as a low-carb alternative to rice.

Sauté the aromatics

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and sauté for 3-4 minutes until soft. Then add the minced garlic and cook for another 1 minute until fragrant.

Blend the cauliflower

Once the cauliflower is steamed, place it in a food processor or blender. Pulse until it reaches a rice-like texture, similar to traditional risotto.

Combine

Add the cauliflower rice to the skillet with the onions and garlic. Pour in the vegetable broth and cook for about 5 minutes, stirring occasionally, until most of the liquid is absorbed. Stir in the heavy cream and Parmesan cheese, and cook for another 2-3 minutes until creamy. Season with salt and pepper to taste. Set aside and keep warm.

Step 2: Cook the Garlic Butter Scallops

Prep the scallops

Pat the scallops dry with a paper towel. This is important because the moisture can prevent them from getting that beautiful golden sear. Season them with salt and pepper.

Sear the scallops

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and the oil is hot, carefully add the scallops to the pan. Sear the scallops for about 2-3 minutes on each side, until they develop a golden crust and are cooked through. Remove the scallops from the pan and set them aside.

Make the garlic butter sauce

In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant, then add the remaining 1 tablespoon of butter. Stir to combine. If you like, you can add a bit of fresh lemon juice or white wine to deglaze the pan and enhance the flavor. (Deglaze means to loosen and dissolve the flavorful browned bits stuck to the pan with a bit of liquid.)

Toss the scallops in the sauce

Once the butter is melted and the sauce is bubbly, return the scallops to the pan. Toss them in the garlic butter sauce for 1-2 minutes to coat.

Step 3: Serve and Garnish

Spoon the creamy cauliflower risotto onto plates and top with the garlic butter scallops. Garnish with fresh parsley and an optional squeeze of lemon juice for a burst of freshness. Serve immediately and enjoy!

Tips for Perfect Garlic Butter Scallops with Cauliflower Risotto

• Don’t overcook the scallops: The key to perfectly cooked scallops is not overcooking them. They should be golden on the outside and tender and juicy on the inside. Searing them for about 2-3 minutes per side is usually perfect.
• Adjust the consistency of the risotto: If you prefer your risotto a bit creamier, add more heavy cream or broth until you reach your desired consistency.
• Sear the scallops in batches: If you’re making a large batch, sear the scallops in batches to avoid overcrowding the pan. This ensures they cook evenly and get that beautiful sear.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?
While scallops are best served fresh, you can prepare the cauliflower risotto ahead of time and store it in the fridge for up to 2 days. Just reheat it gently and prepare the scallops when you’re ready to serve.

Can I use frozen scallops?
Yes, but make sure to thaw them properly before cooking. Pat them dry with a paper towel to remove any excess moisture, which will help them sear properly.

Is there a substitute for heavy cream?
If you prefer a dairy-free version, you can use coconut cream or a plant-based cream alternative. It will still give you a creamy texture without the dairy.

Final Thoughts: A Low-Carb, Luxurious Meal at Home

This garlic butter scallops with cauliflower risotto is the perfect meal to enjoy on a special night or anytime you want to treat yourself to something indulgent without the carbs. The creamy cauliflower risotto and tender, garlicky scallops pair together so wonderfully, creating a dish that feels like it came straight out of a fancy restaurant — but you made it yourself in the comfort of your own home.

Ready to try this recipe? Grab your ingredients and get started — I promise, this meal will impress anyone who tries it. And don’t forget to let me know in the comments below how it turned out for you, or if you added your own personal twist!