Don’t be scared of scallops - they are SO easy and delish. These are made with vegan butter, no wine, and served over my simple cauliflower rice with arugula. Serves 1.
INGREDIENTS:
Scallops:
½ lb scallops, rinsed, dried, and muscle-removed
Fresh cracked black pepper
JF Spicy Salt
1 Tbsp vegan butter
Lemon Butter Sauce:
2 Tbsp vegan butter
1 garlic clove, minced
½-1 lemon, juiced
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
Cauliflower Rice:
Olive oil
1 bag cauliflower rice
A handful of arugula (I like Lancaster Farm Fresh)
TOPPINGS:
Italian parsley, chiffonadeJF Spicy Salt, to taste
PROCESS:
Scallops
Season your scallops with black pepper and JF Spicy Salt. Over medium-high heat begin to warm the vegan butter. Add your scallops - be sure not to over-crowed the pan.
Don’t rush the cooking process here, allow these to turn slightly brown on the exterior, about 1½-2 minutes on either side. Season again with cracked black pepper and JF Spicy Salt as they brown. Once cooked through, set aside.
Lemon Butter Sauce
In the same pan, melt down your vegan butter and work in the minced garlic and fresh lemon juice. Combine over the heat, incorporating any residue from the bottom of the pan. Allow this to reduce as it warms; season with cracked black pepper and JF Spicy Salt. Keep warm to serve.
Cauliflower Rice
In a large pan begin to warm your olive oil. Add the cauliflower rice, allowing it to brown and turn slightly crisp as it cooks. Once cooked through, incorporate the arugula, letting it melt down over the heat.
Plate warm, top with the scallops, and finished with our lemon butter pan sauce. Garnish with additional JF Spicy Salt and Italian parsley. Enjoy!