Start by patting the scallops completely dry using paper towels. This step is very important—any moisture on the surface will prevent them from forming that beautiful golden crust when they hit the pan.

Place a large skillet over medium-high heat and add olive oil along with one tablespoon of butter. Let it heat until the butter is melted and slightly foamy, but not smoking. A properly heated pan is key for a perfect sear.

Carefully place the scallops into the skillet in a single layer, making sure there is space between each one. Avoid overcrowding the pan, as this will cause them to steam instead of sear. Let them cook undisturbed for 2–3 minutes so a golden crust can develop.

Gently flip each scallop using tongs or a spatula and cook for another 2 minutes on the other side. They should be lightly firm but still tender inside. Once done, remove them from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium and add the remaining butter. Once melted, add the minced garlic and sauté for about 30–60 seconds until fragrant, being careful not to burn it.

Add the cauliflower rice to the skillet and stir it gently into the garlic butter. Let it cook for a few minutes so it softens slightly and absorbs the flavors.

Pour in the chicken broth and heavy cream, stirring continuously to combine everything evenly. Let the mixture cook for a few minutes until it begins to thicken and take on a creamy consistency.

Add the grated parmesan cheese and stir well until it melts completely into the risotto, creating a smooth, rich texture. Keep stirring gently to prevent sticking.

Season the risotto with salt, black pepper, and garlic powder. Taste and adjust the seasoning as needed to suit your preference.

Spoon the creamy cauliflower risotto onto serving plates, then carefully place the seared scallops on top. Finish with a sprinkle of fresh parsley for color and freshness, and serve immediately while everything is warm and perfectly creamy.