Recipe for Scallops and “Rice”
If you've been following What's for Dinner? Wednesday for a while, you know I love scallops!
What you might not know is that our Valentine's Day dinner was inspired by another healthy scallop recipe I enjoyed a few days earlier.
While skiing in Whistler, I had the pleasure of enjoying many amazing dishes that were cooked by our friends. Most of them I ate too quickly to document (cross-country skiing burns a lot of calories!). But the scallop recipe? I was able to snag a pic of it and it's sneaky side dish.
What do I mean by a sneaky side dish?
When I first saw my plate, I thought we were having scallops on a HUGE bed of rice. I was hanging out with a bunch of Indians, but I'm not a big rice fan so I tried to politely request a little less on my plate. That's when I found out, we weren't eating rice at all - it was cauliflower!
Not only was this dish super tasty, it's a great way to sneak in some veggies so I knew I had to share it.
Here's What You Need for the Scallop Recipe:
Ingredients for "Rice"
-2 heads of cauliflower
-1 tbsp butter
-1/2 cup milk
-salt and pepper to taste
Ingredients for Scallops
-1 lb scallops (half dollar size is ideal or 10-20 per lb)
-pepper (lemon pepper is ideal)
-1/4 cup balsamic vinegar
-1 tsp peanut oil, grape seed oil or other high smoke point oil
How to Put it All Together:
Step One: Make your "rice." Steam the cauliflower until it's tender.
Step Two: Mash the cauliflower and add in butter, milk, salt and pepper. Or, use a food processor for a smoother constancy. You can add or subtract milk depending on your desired creaminess. That's it!
Step Three: Cook your scallops! Our chef says: "The secret's in the sear. That's a lot of S's!" But a great way to remember it, right?
Start by preparing your sauce. Bring your balsamic up to a simmer and reduce it to low heat cooking until it starts to thicken.
Step Four: Season the scallops with salt and pepper to taste. Drizzle a skillet with your oil and bring it to high heat.
Working in batches, add your scallops to the smoking hot skillet in a single layer and cook, flipping once, until golden brown and translucent in the center (for about 2 mins per side). Keep the temperature high as to sear not steam.
Step Five: Put it all together! Prepare your dish so your scallops rest on a bed of cauliflower and drizzle the balsamic on top.
I hope you enjoy this scallop recipe that I found to be super yummy in my tummy and maybe tricking a non-rice loving friend with the cauliflower?
I'd love to hear what you think when you try it! Leave a comment below to let me know your thoughts and if you've ever been fooled by a sneak side dish: