Pan Seared Scallops with Cauliflower Rice

How many times have you made scallops at home? Up until a couple of years ago, I had never made them at home. They were just something that I would occasionally order at a restaurant. I like them – I just never quite knew how to cook them at home.

Thankfully, there’s something called Google. And I worked up the bravery to Google a recipe with scallops. And I quickly learned it’s not hard. At all. Ha. Thanks, Google.

This recipe is super easy and would be great for a date night at home. With garlic and lemon, the flavor is classic and simple. Cauliflower makes a great, low-carb substitute for rice.

If you want an easy recipe to try scallops at home for the first time, choose this one.

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Pan Seared Scallops with Cauliflower Rice

Scallops are something many people only eat in restaurants, and they pay a pretty penny for them. Fortunately, they are surprisingly easy (and fast!) to cook, making an elegant, succulent restaurant meal totally doable at home.

Course Dinner, Main Course, Main Dish

Cuisine AIP, Paleo

Prep Time 20 minutes

Servings 2

Ingredients

• 2 tablespoons olive oil divided
• 2 cloves garlic minced
• 2 cups finely chopped cauliflower
• 12 ounces sea scallops dried with paper towels
• 1 lemon juiced
• Sea salt and fresh ground pepper to taste

Instructions

1. Heat half the oil in a heavy skillet. Add the garlic and cook for 1 minute. Add the cauliflower and cook until browned and softened. Remove from pan and add the remaining oil.
2. Season the scallops liberally with salt and pepper and add to the pan. Cook for about 2 minutes per side, until well browned, being careful not to overcook. Drizzle with the lemon juice.
3. Serve over the cauliflower rice.