Wild Pan Seared Scallops & Tomatoes over Organic Cauliflower Risotto
If you love Risotto, and adore scallops, then you will absolutely love this Healthy, Delicious , and Nutritious Healthy with Leslie, LLC version  !
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Wild Scallops:
  2. Drizzle olive oil
  3. Add 3 cloves of chopped garlic
  4. 1/4 shallot – chopped
  5. Add wild scallops
  6. 1 lemon- juice
  7. Turn heat to high
  8. Quickly add:
  9. *4 twists of Himalayan sea salt
  10. 4 twists of peppercorn grinder
  11. 3 dashes of all purpose seasoning
  12. 2 dashes of garlic powder
  13. 2 dashes of turmeric
  14. 1 tsp red pepper flakes
  15. 1 tsp fresh basil or 3 dashes of dried
  16. 1 tsp fresh parsley or 3 dashes of dried
  17. 1 tsp of fresh thyme or 3 dashes of dried
  18. 1 tsp of fresh rosemary or 3 dashes of dried
  19. Then flip scallops after approximately 3-5 min,
  20. *repeat steps from (*)
  21. Turn heat down to medium/low
  22. Add 5 organic cherry or tomatoes sliced in half
  23. Cut into center of scallop to make sure it is cooked, if not leave on stove for another 2 min.
  24. Cauliflower Risotto:
  25. In a large pot:
  26. Fill 1/2 pot with water
  27. Splash of unsweetened almond milk
  28. Add 1/2 cup of raw cashews
  29. 3 garlic cloves- chopped
  30. 1/2 shallot – chopped
  31. 1 tsp fresh thyme
  32. 1tsp fresh rosemary
  33. 1 tsp fresh parsley
  34. 1 tsp fresh basil
  35. 1/2 lemon- juice
  36. Drizzle olive oil
  37. 1 head of organic cauliflower- chopped – florets only
  38. Turn heat on high
  39. 4 twists Himalayan sea salt
  40. 4 twists of peppercorn grinder
  41. 3 dashes all purpose seasoning
  42. 2 dashes of turmeric
  43. 1 tsp of red pepper flakes
  44. Cover pot
  45. Stir occasionally
  46. Cook on high until cauliflower fully softens
  47. Usually 10 minutes or so
  48. Turn heat down to low
  49. 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
  50. In a separate bowl shred 3 carrots (I like using 3 different color carrots)then add to risotto
  51. 3 portobello or white mushrooms-sliced thin
  52. 1/4 cup of pine nuts( OPTIONAL)
  53. Stir risotto, simmer on low until ready to serve
Recipe Notes

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