Pan-Seared Scallops With Cauliflower Recipe

5 from 1 vote

If you thought seared scallops in a sea of ghee was good, wait until you try this dish of pan-seared scallops with cauliflower in white wine!

Course Main Course

Cuisine American

Keyword cauliflower, paleo, pan-seared, scallop

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 105kcal

In a large skillet over medium-high heat, add 1 tbsp. of olive oil and add cauliflower. Cook for about 4 minutes, or until it just becomes tender, stirring frequently. Remove the cauliflower from the pan and set aside.
3 tbsp. olive oil, 1 small head cauliflower
Using the same skillet over medium-high heat, add the remaining olive oil and place the scallops in the pan, being sure not to let them overlap. Cook on each side for 2-3 minutes, depending on the size. Remove the scallops and set them aside.
3 tbsp. olive oil, 1 lb. fresh sea scallops
Melt the butter in the same skillet over medium heat. Add the green onions and cook for about 1 minute, or until tender. Stir frequently to prevent the onions from burning.
2 tbsp. grass-fed butter or ghee, 1 green onion
Add the white wine to the skillet. Using a wooden spoon, scrape any flavorful bits off the bottom of the pan. Allow it to simmer.
½ cup white wine
Add the cauliflower back to the skillet and cook under cover for 5 to 7 minutes, or until cauliflower is fork-tender.
Place the scallops back in the pan. Stir well and only cook for another minute, while adding the salt and pepper. Remove from heat and top with basil prior to serving.
Sea salt and freshly ground pepper, 8 fresh basil leaves