Wild Pan Seared Scallops &Tomatoes over Organic Cauliflower Risotto
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
|
Ingredients
- 3 cloves of Organic chopped Garlic Cloves
- 1/4 shallot chopped
- 4-5 wild scallops per person
- 1 lemon squeeze juice from the lemon
- 4 twists Himalayan Sea Salt
- 4 twists Peppercorn grinder
- 3 dashes Organic All Purpose seasoning
- 2 dashes Organic Garlic Powder
- 2 dashes Turmeric
- 1 tsp Organic Red Pepper Flakes
- 1 tsp Organic Fresh Basil or 3 dashes of dried
- 1 tsp Organic Fresh Parsley or 3 dashes of dried
- 1 tsp Organic Fresh Thyme or 3 dashes of dried
- 1 tsp Organic Fresh Rosemary or 3 dashes of dried
- 5 in organic cherry or tomatoes slicedhalf
- 2-3 c Water
- 1 splash Unsweetened Almond Milk
- 1/2 cup of raw cashews
- 3 Garlic cloves- chopped
- 1/2 shallot chopped
- 1 tsp Organic Fresh Thyme
- 1 tsp Organic Fresh Rosemary
- 1 tsp Organic Fresh Parsley
- 1 tsp Organic Fresh Basil
- 1/2 lemon squeeze juice from the lemon
- 1 Drizzle olive oil
- 1 Organic Cauliflower chopped florets only
- 4 twists Himalayan Sea Salt
- 4 twists Peppercorn grinder
- 3 dashes Organic All Purpose seasoning
- 2 dashes Turmeric
- 1 tsp Organic Red Pepper Flakes
- 3 carrots I like using 3 different color carrots
- 3 portobellos or white mushrooms-sliced thin
- 1/4 cup of pine nuts OPTIONAL
Instructions
- Wild Scallops:
- Drizzle olive oil
- Add 3 cloves of chopped garlic
- 1/4 shallot - chopped
- Add wild scallops
- 1 lemon- juice
- Turn heat to high
- Quickly add:
- *4 twists of Himalayan sea salt
- 4 twists of peppercorn grinder
- 3 dashes of all purpose seasoning
- 2 dashes of garlic powder
- 2 dashes of turmeric
- 1 tsp red pepper flakes
- 1 tsp fresh basil or 3 dashes of dried
- 1 tsp fresh parsley or 3 dashes of dried
- 1 tsp of fresh thyme or 3 dashes of dried
- 1 tsp of fresh rosemary or 3 dashes of dried
- Then flip scallops after approximately 3-5 min,
- *repeat steps from (*)
- Turn heat down to medium/low
- Add 5 organic cherry or tomatoes sliced in half
- Cut into center of scallop to make sure it is cooked, if not leave on stove for another 2 min.
- Cauliflower Risotto:
- In a large pot:
- Fill 1/2 pot with water
- Splash of unsweetened almond milk
- Add 1/2 cup of raw cashews
- 3 garlic cloves- chopped
- 1/2 shallot - chopped
- 1 tsp fresh thyme
- 1tsp fresh rosemary
- 1 tsp fresh parsley
- 1 tsp fresh basil
- 1/2 lemon- juice
- Drizzle olive oil
- 1 head of organic cauliflower- chopped - florets only
- Turn heat on high
- 4 twists Himalayan sea salt
- 4 twists of peppercorn grinder
- 3 dashes all purpose seasoning
- 2 dashes of turmeric
- 1 tsp of red pepper flakes
- Cover pot
- Stir occasionally
- Cook on high until cauliflower fully softens
- Usually 10 minutes or so
- Turn heat down to low
- Then use a serrated spoon , scoop out the cauliflower, cashews, garlic,shallots etc put into blender, blend on low so it is still chunky but looks more like mushy rice,then return back to pot
- In a separate bowl shred 3 carrots (I like using 3 different color carrots)then add to risotto
- 3 portobello or white mushrooms-sliced thin
- 1/4 cup of pine nuts( OPTIONAL)
- Stir risotto, simmer on low until ready to serve
Recipe Notes
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