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Lemon Garlic Butter Scallops with Cauliflower Risotto

Lemon Garlic Butter Scallops with Cauliflower Risotto features perfectly seared scallops served over creamy cauliflower risotto with sautéed asparagus.
Ready in about 45 minutes.
Perfect for date nights, holidays, or elegant weeknight dinners.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

Lemon Garlic Butter Scallops

  • 1 pound jumbo scallops thawed if frozen
  • 2 –3 tablespoons unsalted butter
  • ½ lemon
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper
  • Sautéed Asparagus
  • 1 pound asparagus trimmed
  • 1½ tablespoons olive oil
  • Salt and freshly ground black pepper

Cauliflower Risotto

  • 2 tablespoons unsalted butter
  • ⅓ cup chopped white onion
  • 2 teaspoons minced garlic
  • 4 cups cauliflower rice
  • 1 cup half-and-half
  • 3 –4 tablespoons mascarpone cheese
  • ¾ cup grated Parmesan cheese
  • 2 cups chopped baby spinach
  • Salt and freshly ground black pepper

Optional Garnish

  • Fresh chopped chives
  • Lemon wedges
  • Extra Parmesan cheese

Instructions
 

  • Prepare the Asparagus
  • Heat the olive oil in a large skillet over medium heat.
  • Arrange the asparagus in a single layer.
  • Season with salt and pepper.
  • Cook for 8–10 minutes, turning occasionally until tender-crisp.
  • Transfer to a plate and keep warm.
  • Make the Cauliflower Risotto
  • Melt the butter in a large skillet over medium-high heat.
  • Add the chopped onion and cook for 3–4 minutes until translucent.
  • Stir in the minced garlic and cook for 30 seconds.
  • Add the cauliflower rice and sauté for 3–4 minutes.
  • Pour in the half-and-half and stir well.
  • Add the mascarpone and Parmesan cheese, stirring until melted and creamy.
  • Season with salt and pepper.
  • Simmer for 3–5 minutes until slightly thickened.
  • Stir in the chopped spinach and cook until wilted.
  • Keep warm while preparing the scallops.
  • Cook the Lemon Garlic Butter Scallops
  • Pat the scallops very dry using paper towels.
  • Season both sides with salt, pepper, and garlic powder.
  • Heat the butter in a large cast-iron or heavy skillet over medium-high heat until bubbling and lightly browned.
  • Carefully place the scallops into the hot skillet, leaving space between each one.
  • Sear for 2–3 minutes without moving them until a golden crust forms.
  • Squeeze fresh lemon juice over the scallops.
  • Flip and cook for another 2 minutes until just cooked through.
  • Remove immediately to avoid overcooking.
  • Assemble
  • Spoon the creamy cauliflower risotto onto serving plates.
  • Arrange the sautéed asparagus alongside the risotto.
  • Top with the Lemon Garlic Butter Scallops.
  • Drizzle the remaining garlic butter from the skillet over the scallops.
  • Garnish with chopped chives, extra Parmesan, and lemon wedges before serving

Notes

  • Frozen scallops work well if completely thawed and dried.
  • Heavy cream may replace half-and-half for an even richer risotto.
  • Pecorino Romano can substitute for Parmesan.
  • Mushrooms make a delicious addition to the cauliflower risotto.