Cauliflower Risotto with Seared Scallops
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. In place of traditional arborio rice, he uses cauliflower rice for a low carb twist on this classic dish. Adding LeGout® cream soup base brings a smooth, creamy texture and rich flavor to the risotto.
Yield: 2 servings
Method
Heat a saucepan and add in the olive oil and onions cook until aromatic, add in the garlic and cook until translucent. Add in the thyme and cook.
Add the cauliflower into the pan and cook for 2-4 minutes. Deglaze the pan with white wine and cook until the cauliflower is tender.
Add the cream soup base and parmesan, mix for 1 minute, turn off the heat and mix in the grilled diced fennel, season to taste.
Season and sear the scallops until golden brown.
Plate the cauliflower risotto into 4 bowls, top with the arugula that has been dressed in the Hellmann’s lemon za’atar vinaigrette and top with the seared scallop. Serve immediately and enjoy.
Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.
Ingredients
2 Tbsp. Olive oil
¼ ea. Onion, diced
2 ea. Garlic cloves, minced
1 ½ tsp. Fresh thyme leaves
2 ea. Cauliflower, riced
2 oz. White wine
2 cups LeGout® Cream Soup Base, prepared
1 cup Parmesan, shredded
6 oz. Fennel bulb, grilled, diced
4 ea. Jumbo scallops
Salt, as needed
Pepper, as needed
1 ½ oz. Baby arugula
1 oz. Hellmann's® Lemon Za'atar Salad Dressing
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.
