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Dr. Davinah's Eats
Seared Scallops & Cauliflower Rice Risotto
A quick, keto-friendly and grain-free recipe for seared scallops and parmesan cauliflower rice risotto.
58
59
4,050
30 min
TOTAL TIME
699
CALORIES
$6.71
PER SERVING
Ingredients
13 INGREDIENTS
4 SERVINGS
1/4 cup green onions
thinly sliced
1/4 tsp natural ancient sea salt
1 lb riced cauliflower
1 tbsp olive oil
1 lb jumbo scallops
3/4 cup parmesan cheese
3 cloves garlic
salt & pepper
1 cup broccoli florets
1 cup heavy whipping cream
1/4 tsp black pepper
2 tbsp butter
3 tbsp butter
Directions
14 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on Dr. Davinah's Eats
Health Info
Macros
15g
CARBS
54g
FAT
37g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
FISH
MILK
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?
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