Surf and Turf with a Marsala sauce and cauliflower risotto

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1 serving 

Each serving provides 
1 leaner
3 greens 
3 condiments 
1 healthy fat 

3 1/2 oz. raw steak-1/2 lean
4 oz. raw scallops -1/2 leanest 
1 1/2 cups green giant cauliflower risotto -3 greens 
1/4 cup light Bertolli Alfredo sauce -2 condiments 
1/2 teaspoons olive oil - 1 healthy fat 
1/2 teaspoon low sodium brown gravy -1/2 condiment
1/2 tablespoon Marsala cooking wine -1/2 condiment
1 teaspoon boiling water 
Salt and pepper to taste

Grill your steak to the doneness you desire. Let rest after it’s cooked before you cut. Thaw your cauliflower risotto ahead of time. Put the cauliflower risotto and 1/4 cup Alfredo sauce in sauce pan and warm up. In a separate pan heat your olive oil up and when it’s hot put in your scallops to sear on both sides. Mix your gravy mix,and Marsala wine together then stir in boiling hot water till slightly thickened. Microwave if you need to thicken more. Assemble all on your plate.