Scallops In Garlic Sauce

Serve this dish over rice or make my Cauliflower “risotto”. It is delicious.

Servings: 2

Ingredients

2 tablespoons extra-virgin olive oil
10 oz or 12 large sea scallops
2 tablespoons unsalted butter, divided
4 large garlic cloves, minced
Salt and fresh ground black pepper to taste
1/2 cup heavy cream
1 tablespoon lemon juice
1/4 cup chopped parsley

Directions

If the scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly dry the scallops with paper towels.

Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer.

Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms), then turn the scallops over and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove the scallops from the skillet and transfer to a plate.

Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook for 1 minute.

Add the cream and allow to simmer until slightly thickened. Remove the pan from the heat; stir in the lemon juice and add the scallops back into the pan to warm through slightly. Garnish with parsley. Serve over the cauliflower risotto.

Cauliflower “Risotto”

Servings 4

Ingredients

2 tablespoons butter
2 cloves of garlic, minced
1 shallot, minced
1/4 cup dry white wine
3 cups cauliflower rice (if using frozen, defrost and drain well)
1/2 cup Parmesan cheese, grated

Directions

Heat a sauté pan and then add the butter, garlic, and shallots. Cook until the shallots are tender.
Add in the cauliflower rice. Stir to coat in the butter. Pour in the wine and bring to a simmer.
Next, add in the Parmesan cheese, mix once more and then cover and cook for 5 minutes. Serve immediately.

Asparagus Wrapped in Bacon

For each serving, you will need

4 asparagus spears
1 slice of bacon
Olive oil
Salt and pepper

Directions

Preheat the oven to 425º F.
Wrap 3-4 stalks with a piece of bacon. Arrange on a rimmed baking sheet and repeat until all asparagus stalks have been wrapped with bacon pieces.
Brush the bundles with olive oil and sprinkle lightly with salt and pepper.
Bake until asparagus is cooked through and bacon is done in about 20 minutes. Turn the bundles over halfway through cooking. Remove from the oven and serve.


Posted by in asparagus, Bacon, cauliflower, Healthy Italian Cooking, scallops, Vegetables Tags: