Ingredients per serving



  • Olive oil 2.0 Tbsp
  • Onions, diced 0.25 ea
  • Garlic cloves, minced 2.0 each
  • Thyme, leaves, fresh 1.5 tsp
  • Cauliflower, riced 2.0 each
  • White Wine 2.0 oz
  • LeGout® Cream Soup Base 6 x 25.2 oz 2.0 cups
  • Parmesan, shredded 1.0 cups
  • Fennel bulb, grilled, diced 6.0 oz
  • Jumbo scallops 4.0 ea
  • Salt
  • Black Pepper
  • Baby arugula 1.5 cups
  • Hellmann's® Lemon Za'atar Salad Dressing 4 x 1 gal 1.0 oz



  1. Ingrédients

    • Heat a saucepan and add in the olive oil and onions cook until aromatic, add in the garlic and cook until translucent. Add in the thyme and cook.
    • Add the cauliflower into the pan and cook for 2-4 minutes. Deglaze the pan with white wine and cook until the cauliflower is tender.
    • Add the cream soup base and parmesan, mix for 1 minute, turn off the heat and mix in the grilled diced fennel, season to taste.
    • Season and sear the scallops until golden brown.
    • Plate the cauliflower risotto into 4 bowls, top with the arugula that has been dressed in the Hellmann’s lemon za’atar vinaigrette and top with the seared scallop. Serve immediately and enjoy.
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