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This flexible recipe encourages you to personalize it with your favorite citrus—anything from oranges to grapefruit to clementines—and whatever fresh herbs you have on hand.

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Credit: Caitlin Bensel

Recipe Summary

hands-on:
30 mins
total:
30 mins
Servings:
4
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This elegant seafood dinner comes together surprisingly quickly, thanks to quick-cooking scallops and frozen cauliflower rice. First you'll make a citrus salsa that's punched up with salty olives and minced shallot. (Making this before the other steps has the benefit of allowing the acidity from the citrus to slightly pickle the shallot, which removes its raw bite.) A quick sear on the scallops and a shower of fresh herbs in the cauliflower rice is all that's left to get this healthful and delicious meal onto the table in a half an hour.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine citrus, olives, shallot, vinegar, garlic, and 1 tablespoon oil in a bowl.

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  • Cook cauliflower rice according to package directions; transfer to a medium bowl. Stir in ¼ cup oil and ¾ teaspoon salt. Cover to keep warm.

  • Season scallops on both sides with remaining ½ teaspoon salt. Heat 1½ tablespoons oil in a large cast-iron or nonstick skillet over medium-high. Add half of scallops and press gently with a spatula. Cook, undisturbed, until edges are browned, 3 to 4 minutes. Flip scallops; cook for 30 seconds or to desired level of doneness. Transfer to a plate. Wipe skillet clean and repeat with remaining 1½ tablespoons oil and scallops.

  • Stir herbs into cauliflower mixture and serve with scallops. Top with citrus salsa.

Nutrition Facts

415 calories; fat 30g; cholesterol 4mg; sodium 9mg; carbohydrates 958g; dietary fiber 17g; protein 19g; sugars 9g; saturated fat 4g.
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