Seared Scallops with Cauliflower and Cheese Rice

For the scallops:
12 Jumbo Sea Scallops
2 TBSP butter
salt
Pepper
Paprika
Garlic
1/2 lemon, juiced
*Serves 2

Directions:
1. Dry your scallops really good. This is the secret to getting a good sear.
2. Rub your flat top (or shallow pan) with 2 tbsp butter and heat to medium high.
3. Season one side and pop on the flat top, season side down. Season the top side.
4. Sear for about 4 minutes each side.  Nudge the first one you set down and if it moves easily, you are ready to flip.
5. Once you flip, rub the other TBSP of butter on the skillet. Just use a knife or something to hold the butter and move it all around where the scallops are placed.  You will see the butter seep under the scallops.
6. Once they are done, take them off and hit them with a little lemon juice.

Cauliflower and Cheese Rice:
Ingredients:
1 bag of frozen cauliflower
2 cups of beef stock
2 cups of chicken stock
2 cups of water
1/2 cup milk
1 cup of arborio rice (or whatever you have)
1 tsp of salt (plus more to taste)
2 TBSP butter
8 cloves of garlic
1/4 cup asiago, shredded
1/2 cup mozzarella, shredded
1 cup of arugula, chopped
1 small onion, diced small
2 TBSP olive oil
zest and juice of 1 lemon
pepper to taste

Directions:
1. Heat the olive oil in a large pot and add 2 cloves of chopped garlic and onion. Stir for about 5 minutes or until onion is translucent.
2. Add water and stock to another large pot and boil the cauliflower for 10 minutes. Pull the cauliflower out with a spider and put directly in a blender.  Keep the stock in the pot and just turn off the heat.  You will use the stock to pour into your rice, one ladle at time.
3. Add the rice to your onions and garlic and stir in a little salt and pepper. Stir for about 3 minutes. Add your first ladle of stock and continue stirring. Try to stir as often as you can. But, you can step away for 1 minute as you blend the cauliflower.
4. Add the milk, 1 ladle of stock, the rest of the garlic, and some salt and pepper to the blender. Blend until smooth.
5. Add another ladle of stock to your rice and continue stirring. This process should take about 20 minutes. You may use all the stock, but you may have a small amount left.  Taste your rice for tenderness as you go through the process.
6. When you think you have just about 5 minutes left, add in your cauliflower mixture, lemon juice, lemon zest and cheese. Stir gently constantly. If it thickens up too much, add more stock.
7. Lastly, add arugula and stir. Serve under the scallops.
For garnish, I grabbed some fresh basil and parsley from my herb garden.