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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.
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
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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.
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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.
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Serve over the cauliflower rice.