Cauliflower 'Rice' Sautéed with Garlic and Scallops

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A elegant low-carb meal featuring tender cauliflower rice cooked in garlic-infused butter, topped with seared scallops for a restaurant-quality dinner that's ready in 20 minutes. This american-inspired keto (low-carb) ready in about 30 minutes pairs large head (about 1.5 lbs) cauliflower, unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.3 (12 ratings) Prep: 15 min Cook: 15 min Serves 2 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut cauliflower into florets, then pulse in a food processor until rice-like (about 4 cups riced). Melt 2 tbsp unsalted butter in a large skillet over medium-high heat.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Add 4 cups riced cauliflower and cook for 8-10 minutes, stirring occasionally, until tender with slight browning at edges.
  4. Step 4: Season scallops with 1/4 tsp salt and 1/8 tsp black pepper. Pat dry with paper towel.
  5. Step 5: Heat a clean skillet over high heat, add scallops in single layer, and sear for 2 minutes per side until golden brown and opaque.
  6. Step 6: Stir 1 tbsp lemon juice into cauliflower rice, then top with seared scallops. Garnish with 1 tsp chopped dill before serving.

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Frequently asked questions

How long does Cauliflower 'Rice' Sautéed with Garlic and Scallops take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower 'Rice' Sautéed with Garlic and Scallops?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Cauliflower 'Rice' Sautéed with Garlic and Scallops?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower 'Rice' Sautéed with Garlic and Scallops for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower 'Rice' Sautéed with Garlic and Scallops low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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