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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scallop & Kale "Risotto" 8-19 Recipe

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This recipe for Scallop & Kale "Risotto" 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
1 head cauliflower (4 cups, 1 pound)
½ tsp kosher salt
2 garlic cloves, minced
⅓ cup dry white wine, optional
½ low sodium chicken or vegetable broth
1 bunch kale, chopped (4 cups)
1½ lbs scallops, rinsed, dried, diced
¼ tsp black pepper
1 cup walnuts, chopped
Directions:
Directions:
1. In a medium sauté pan, heat olive oil over medium heat. Add cauliflower rice, salt, and garlic; cook, stirring 1 minute.
2. Add wine and stir until absorbed. Add in ¼ cup broth and stir frequently until broth is absorbed.
3. Stir in kale, ¼ cup broth, and pepper. Add scallops and cook, stirring frequently, until liquid is almost gone.
4. Top with walnuts.

(paleo)

 

 

 

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