Whole30/Paleo pureed cauliflower with shrimp/scallops and mango salsa
Servings Prep Time
3servings 10-15min
Servings Prep Time
3servings 10-15min
Ingredients
mango salsa
cauliflower puree
shrimp and scallops
Instructions
  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. Bring a medium saucepan halfway filled with water. Wash cauliflower florets, and add to the water. cook on high heat for 20 minutes. When done drain, squeeze out excess water using cheese cloth or kitchen towel. Place in a high-speed blender, add cream, garlic, salt per taste. Puree till smooth and creamy.
  4. Heat a 2 tbsp of ghee on med-high heat in a medium skillet. Sprinkle both sides of scallop with salt, sear 2-3 min on each side. Take Scallops out of skillet without turning off the stove. Return skillet to heat.
  5. Add 2 tbsp of ghee, the garlic, then the shrimp to skillet, cook 5-6 minutes.
  6. To Plate, divide cauliflower puree into 3 bowls. Top with scallops and shrimp. Add the mango salsa. Drizzle with pan drippings. Enjoy.