- 1 onion chopped
- 3 cloves garlic
- 6 cremini mushrooms chopped fine
- 1 bag cauliflower rice (can get organic cauliflower rice from Trader Joe’s)
- 1 tbs. butter
- 1 tbs. olive oil
- salt/pepper to taste
- Lemon wedges
Heat a skillet on medium high heat with olive oil. Saute the onion, garlic and mushrooms for about 5-10 minutes or until tender. Add in the cauliflower rice and cook for another 2-3 minutes or until well incorporated.
Salt and pepper the scallops on each side. In another skillet on medium high, heat the butter and olive oil. Cook the scallops for 2-3 minutes each side. Place the scallops on top of the cauliflower rice and squeeze a lemon wedge over the scallops.