400 g sea scallops
1 pkg. (340 g) Green Giant* frozen Cauliflower & Sweet Potato Riced Veggies
1 tbsp. (15 mL) dill, plus sprigs for garnish
1 tsp. (5 mL) olive oil
¼ cup (60 mL) feta, crumbled
1 small red chili, minced
2 cloves of garlic, sliced
2 tbsp. (30 mL) lemon zest
1 tbsp. (15 mL) lemon juice
¼ tsp. (1 mL) salt
¼ tsp. (1 mL) pepper
¼ cup (60 mL) fresh basil, chiffonade, plus leaves for garnish
2 tbsp. (30 mL) honey
1 tbsp. (15 mL) chives for garnish
Trim any remaining muscles off of each scallop. In a medium bowl mix scallops, chili, garlic, 1 tbsp. (15 mL) lemon zest, lemon juice, salt and pepper together and set aside.
In a large non-stick pan over medium high heat, melt 1 tbsp. (15 mL) of butter. Sear scallops 2 minutes each side until golden brown. Reduce heat and stir in honey and basil, cook for 1- 2 minutes glazing the scallops. Remove from heat and stir in remaining 2 tbsp. (30 mL) of butter.
In a medium sauté pan, cook riced cauliflower for 5 minutes. Stir in dill, olive oil and 1 tbsp. (15 mL) lemon zest. Transfer to a serving platter. Sprinkle with feta cheese.
Spoon scallops and sauce over riced cauliflower. Garnish with fresh basil leaves, sprigs of dill and chives.