3 Reviews

A very fancy meal, for not a lot of work and fuss. You can't go wrong here if you love all the individual parts of this like we do. I used the stated amount of oil, but put half of it on the cauliflower, so it would roast up well. Also, with a nonstick pan, you need very little oil for the cooking of the scallops and shallots. I seared the scallops on medium til they were brown - 3 minutes per side, I didn't want them to get overcooked. You'll be happy to know DH kept thanking me for such a great dinner!

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Maito April 02, 2014

This is low carb delicious heaven! I used a mandolin to slice the cauliflower. This is low carb because due to the cauliflower, it didn't need rice or noodles! So happy! Thanks, ellie! Made for PRMR.

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mersaydees December 17, 2012

This is restaurant quality. I was so lucky to find fresh scallops. They were like buttah! Roasted cauliflower is always a winner with me. I will certainly be making this again!

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threeovens October 27, 2012
Scallops and Cauliflower