Food Recipes Citrus Scallops and Cauliflower Rice Be the first to rate & review! 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. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on December 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts 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 1 cup chopped mixed citrus, such as oranges and grapefruit 3 tablespoons coarsely chopped pitted kalamata olives 1 tablespoon finely chopped shallot (from 1 small shallot) 2 teaspoons unseasoned rice vinegar ½ teaspoon grated garlic (from 1 clove) ½ cup olive oil, divided 2 12-ounce packages frozen plain riced cauliflower 1 ¼ teaspoon kosher salt, divided 1 pound large sea scallops, patted dry ⅔ cup chopped mixed tender fresh herbs, such as parsley, mint, and cilantro Directions Combine citrus, olives, shallot, vinegar, garlic, and 1 tablespoon oil in a bowl. 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. Rate it Print Nutrition Facts (per serving) 415 Calories 30g Fat 958g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 415 % Daily Value * Total Fat 30g 38% Saturated Fat 4g 20% Cholesterol 4mg 1% Sodium 9mg 0% Total Carbohydrate 958g 348% Dietary Fiber 17g 61% Total Sugars 9g Protein 19g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.