Pan-Seared Saffron Seafood with Cauliflower Rice and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Saffron Seafood with Cauliflower Rice and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Saffron Seafood with Cauliflower Rice and Fresh Vegetables

A vibrant seafood dish featuring a duo of succulent shrimp and tender scallops, gently infused with aromatic saffron and bright citrus notes. Paired with fluffy cauliflower rice and a medley of fresh vegetables, this dish offers a burst of color and a satisfying, clean bite perfect for a balanced dinner.

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NUTRITION

307kcal
Protein
44.7g
Fat
6.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1 cup Cauliflower Rice

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1/2 cup Red Bell Pepper

1/4 small Yellow Onion

2 tsp Olive Oil

1 Garlic Clove

1 pinch Saffron Threads

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper.

  • 2

    Infuse saffron: In a small bowl, add a pinch of saffron threads to a tablespoon of warm water.

  • 3

    Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Sauté the finely chopped garlic and a quarter of a small diced yellow onion until fragrant and translucent.

  • 4

    Add the shrimp and scallops to the skillet and sear for about 2-3 minutes on each side until they are opaque and lightly browned. Pour in the saffron infusion during the last minute of cooking to meld the flavors.

  • 5

    In a separate pan, heat the remaining teaspoon of olive oil over medium heat. Add the cauliflower rice, stirring occasionally, for about 4-5 minutes until it's tender and slightly golden.

  • 6

    Mix in the chopped cherry tomatoes, baby spinach, and red bell pepper with the cauliflower rice; cook for another 2 minutes until the spinach wilts.

  • 7

    Plate the cauliflower rice and vegetable mixture, and top with the pan-seared saffron seafood. Squeeze a lemon wedge over the top for a bright finish.

Pan-Seared Saffron Seafood with Cauliflower Rice and Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Saffron Seafood with Cauliflower Rice and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Saffron Seafood with Cauliflower Rice and Fresh Vegetables

A vibrant seafood dish featuring a duo of succulent shrimp and tender scallops, gently infused with aromatic saffron and bright citrus notes. Paired with fluffy cauliflower rice and a medley of fresh vegetables, this dish offers a burst of color and a satisfying, clean bite perfect for a balanced dinner.

NUTRITION

307kcal
Protein
44.7g
Fat
6.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Scallops

1 cup Cauliflower Rice

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1/2 cup Red Bell Pepper

1/4 small Yellow Onion

2 tsp Olive Oil

1 Garlic Clove

1 pinch Saffron Threads

1 Lemon Wedge

PREPARATION

  • 1

    Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper.

  • 2

    Infuse saffron: In a small bowl, add a pinch of saffron threads to a tablespoon of warm water.

  • 3

    Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Sauté the finely chopped garlic and a quarter of a small diced yellow onion until fragrant and translucent.

  • 4

    Add the shrimp and scallops to the skillet and sear for about 2-3 minutes on each side until they are opaque and lightly browned. Pour in the saffron infusion during the last minute of cooking to meld the flavors.

  • 5

    In a separate pan, heat the remaining teaspoon of olive oil over medium heat. Add the cauliflower rice, stirring occasionally, for about 4-5 minutes until it's tender and slightly golden.

  • 6

    Mix in the chopped cherry tomatoes, baby spinach, and red bell pepper with the cauliflower rice; cook for another 2 minutes until the spinach wilts.

  • 7

    Plate the cauliflower rice and vegetable mixture, and top with the pan-seared saffron seafood. Squeeze a lemon wedge over the top for a bright finish.