Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes)
Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)
Bring a frying pan to medium heat
Add butter and olive oil and wait for it to start to bubble.
Add scallops to the pan and cook for 2 minutes per side. Remove from the heat and pan so that they do not continue to cook.
Add a large spoon of risotto to a plate. Top with scallops, green onions, and melted butter if you are being extra fancy.
This recipe has more grams of net carbs per serving than some of my other recipes, but it also has a lot of vegetables and is a complete meal (as to just a part of dinner)!