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Cauliflower Risotto with Seared Scallops

Marianne Wren
  • 0 minutes
  • Serves 4

INGREDIENTS

1 lb

Sea scallops

1

bunch Asparagus

7 cups

Cauliflower florets

2 tbsp

Chives, fresh

2 cloves

Garlic

1 tbsp

Lemon, zest

3/4 cup

Chicken broth, low-sodium

1 tsp

Black pepper, ground

1/2 tsp

Sea salt

1 tbsp

Olive oil

2 tbsp

Pine nuts, unsalted

1 tbsp

Butter, organic unsalted

1/2 cup

Parmesan cheese, grated

3 tbsp

Whole milk