Seared Scallops with Garlic-Roasted Cauliflower Rice & Cilantro Chimichurri Sauce
Long title, easy to make! I honestly had no idea how these flavors were gonna come together, but man did they have a party on my plate! It’s hubs and teenager approved, so WIN 🙌🏻.
I love a bit of zest with my seafood, and this chimichurri sauce did not disappoint. I'm a huge fan of cilantro, and the bite that it gives here works so well against both the scallops and the cauliflower rice. I'll be experimenting with other ways to use it, so stay tuned!
•10-12 Wild-caught Scallops
•1/4-1/2 tsp Sea Salt
•1 tsp Garlic Powder
•2 Tbsp Avocado Oi or other cooking fat l (better for high heat cooking)
•1/2 of a lemon
- Season Scallops with the sea salt and garlic powder.
- Heat the Avocado Oil in an iron skillet to med-high heat.
- When hot, add the scallops, searing on the first side for a few minutes before flipping and searing on the second side (I recommend using tongs for this).
- Scallops are done through when firm to the touch.
- Finish with a squeeze of lemon.
ROASTED CAULIFLOWER RICE
•1 large head organic Cauliflower
•2 tbsp cooking fat (tallow, duck lard and avocado oil work great)
•3 garlic cloves, minced
•1 tsp sea salt
•1 tsp garlic powder
•1 tsp onion powder
- Preheat oven to 425.
- In a food processor, “rice” the cauliflower.
- Combine in a mixing bowl with cooking fat, minced garlic and seasonings.
- Spread out on a large cooking sheet (I use a silicone mat), as thin a layer as possible.
- Place in oven and roast until it begins to crisp, using a metal spatula to stir frequently and “expose” any unroasted pieces.
- Continue cooking until it is tender and the majority is nice and roasted.
CILANTRO CHIMICHURRI SAUCE
•1/2 cup fresh Parsley
•1 cup fresh Cilantro
•2 green onions
•3 garlic cloves
•1/4 cup lemon juice
•1/2 cup olive oil
•1/2 tsp sea salt
- Roughly chop all veggies.
- Combine all ingredients in a food processor and process until smooth.