Sea Scallops with Buffalo Cauliflower and Rice

Here’s another quick & easy weeknight dinner that takes minimal effort and pays out with maximum flavor! It’s difficult for me to cook in small quantities but this dinner for two was perfect.


  • 18 large, fresh sea scallops
  • 2 Tbsp. butter
  • 2 cups cooked rice
  • 1 bag of Birds Eye Steamfresh Buffalo Cauliflower (frozen)



  • Start your rice in either a rice cooker or on the stove top (follow directions on the rice package).
  • Once the rice is finished melt butter in a frying pan over medium heat then add the scallops.
  • Cook the scallops for 30-60 seconds on each side then turn off the heat and place a lid over the pan.
  • Heat the cauliflower in the microwave for approx. 5 minutes (follow directions on the package).
  • Plate and serve!

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