Whole30/Paleo pureed cauliflower with shrimp/scallops and mango salsa
mango salsa
cauliflower puree
shrimp and scallops
  1. Start the recipe by making salsa. In a small bowl combine all salsa ingredients, add a pinch of salt, mix well and set aside.
  2. In a small bowl add shrimp and seasonings, mix well and set aside. Cook scallops and shrimp right before pureeing the cauliflower.
  3. Fill a medium saucepan with water. Wash cauliflower florets, and add to the pan. Place on stove and boil on high heat for 20 minutes. When done drain hot water, and cook down with cold water to cool slightly. Using hands squeeze out excess water. Place in a high-speed blender, add cream, garlic, add 1/4 tsp salt. More to taste. Puree till smooth.
  4. Heat a 2 tbsp of ghee on med-high heat in a medium skillet. Sprinkle on side of scallop with salt and pepper, place seasoned side down. Cook 2-3 min. Dab top side dry, season with salt and pepper. Turn and cook, as you did with the opposite side. Take Scallops out of skillet without turning off the stove.
  5. Add shrimp to skillet, cook 7 minutes while flipping. Add 2 tbsp of ghee and minced garlic, cook for 2 more min.
  6. To Plate. Divide cauliflower puree into two bowls. Top with scallops and shrimp. Add salsa and microgreens of choice. Drizzle with leftover ghee from skillet. Enjoy.