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Seared Scallops with Spicy Cauliflower Grits & Greens

Consider this Shrimp & Grits’ fancier, more health-conscious cousin from California. I went to the beach with my family recently, and this was my first time trying scallops. Like fish, they’re nice and light, but with a bit more bite like shrimp. This dish still has all the flavor of its traditional southern comfort food counterpart, but with no gluten, grains, dairy, soy, legumes, or nightshades. Don’t believe me? See for yourself.

Seared Scallops with Spicy Cauliflower Grits & Greens
Cauliflower Grits:
  • 1 head cauliflower, chopped into small florets
  • 2 teaspoons ghee
  • 3/4 -1 teaspoon salt
  • ½ freshly ground pepper
  • 1-2 teaspoons horseradish (depends on desired spice)
  • ½ cup chicken broth
Collard Greens:
  • 1 large bunch collard greens, washed and chopped
  • 1 Tablespoon ghee
  • 3 cloves garlic, minced
  • 2 Tablespoons roasted garlic cloves*
  • 1 teaspoon smoked paprika
  • 1 teaspoon creole seasoning
  • 1 cup chicken broth
  • Salt + pepper to taste
  • Juice of 1 lemon
Seared Scallops:
  • 1 lb wild-caught scallops
  • ½ Tablespoon ghee
  • generous amount salt + pepper
  • pinch cayenne pepper
  • pinch smoked paprika
  • Squeeze of lemon + chopped fresh parsley
To Prepare:

To make the cauliflower grits, place florets in a covered dish to steam in the microwave approximately 10 minutes, stirring occasionally, until very tender. When soft, drain the excess water and pour into a mixing bowl with ghee, chicken broth, and seasonings. Use a hand mixer to beat until it resembles the texture of grits. Taste and adjust seasoning and liquid accordingly.

For the collard greens, saute the minced garlic in ghee over medium heat until golden. Add the roasted garlic cloves and paprika, and stir to coat. Toss in greens, along with creole seasoning, and stir until combined with garlic and beginning to wilt. Add in chicken broth, bring to a simmer, and then cover and continue to simmer on medium-low until greens are tender, about 10 minutes. Uncover and add salt and pepper as needed. Add lemon juice right before removing from heat.

Save the searing of the scallops for last. Pat them dry, season, and add them to a pan of ghee that has been heated over medium heat. Let sear approximately 3 minutes on each side until slightly firm to the touch, being careful not to overcrowd the pan. Remove from the pan and let rest for a minute or two.

Top the “grits” with greens and scallops, and finish with a squeeze of lemon and fresh parsley.

*roasted garlic cloves can be found on the olive bar in most grocery stores. If you are like me and grew up with only Walmart within 20 miles, you can roast your own by wrapping a head of garlic in foil and baking at 400 until tender and golden brown. You can omit this, but it makes for such great added flavor and slight sweetness to balance out the bitter greens.

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5/23/2018

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Seared Scallops with Spicy Cauliflower Grits & Greens

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