13 Feb Easy, Healthy Valentines Meal: Low Carb Cauliflower Risotto with Pan Fried Scallops
When I first started eating a paleo style diet almost 10 years ago, finding clean eating ready-made products was pretty much impossible! However, in 2020, there are a number of incredible brands that not only use super clean, nutrient-dense ingredients, but that taste incredible too!
My absolute favorite is Primal Kitchen Foods, who were started by the godfather of Primal diets, Mark Sission. Primal Kitchen Foods carry a plethora of protein bars, salad dressings, mayonnaise, marinades, and my go-to pasta sauces. The whole range is suitable for paleo, primal, low carb and ketogenic diets, and as such, I recommend them as part of my 8 Lean and Clean Online Program.
Mid-week, when I need a healthy meal in a hurry I’ll make a big bowl of zucchini noodles or cauliflower rice, add some pre-cooked protein, and top with one of the tomato-based sauces (I’m Team Marinara, and Tim is crazy for the Vodka sauce). And to make healthy eating even easier I can now buy them off the shelf at my local Wegmans store.
However, with Valentine’s Day on Friday, I’m planning to switch it up a little, but as we are both working all day, I still need something hassle-free – so I’m planning on making this healthy valentine’s day recipe, my Low Carb Cauliflower Risotto with Pan Fried Scallops! It’s so easy, I simply steam some cauliflower rice, stir through Primal Kitchen Foods Alfredo Sauce, and top with pan-fried scallops. It feels super creamy and decadent, and you wouldn’t believe its gluten and dairy-free! Here’s the recipe!
Low Carb Cauliflower Risotto with Pan Fried Scallops
- 4 cups cauliflower rice (fresh or frozen)
- 12oz wild-caught scallops (I love Butcher Box)
- 1 jar Primal Kitchen Foods Alfredo Sauce
- 2 tablespoons Primal Kitchen Foods Avocado Oil
- 1 tablespoon pasture-raised butter
- Salt and pepper for seasoning
Pat the scallops dry and season both sides with salt and pepper. Heat the avocado oil to a medium heat, and add the scallops. Cook for 90 seconds on each side, add the butter, then cook for a further 30 seconds on each side or until opaque in the centre and golden brown (cooking time will depend on the thickness of the scallops).
Whilst the scallops are cooking steam the cauliflower rice, and gently warm the alfredo sauce.
Once everything is cooked stir the sauce through the cauliflower rice, top with the scallops and season with freshly ground black pepper.