Chili Garlic Seared Scallops
Serves 215 mins prep20 mins cook
A delightful dish featuring seared scallops paired with a mix of jasmine and cauliflower rice, complemented by a creamy maple balsamic sauce and smashed Brussels sprouts. This dairy-free meal is perfect for busy days and can easily be adapted to fit a paleo diet.
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What you need
Instructions
1: Prepare 1/2 cup jasmine rice according to package instructions, adding 1/2 cup broth and 1 cup frozen cauliflower rice for the last ten minutes. Stir a few times and then remove from heat, leaving the cover on for a few minutes before fluffing. 2: For the sauce, combine 1 tablespoon unsweetened almond or cashew milk, 1 tablespoon spicy brown mustard, 1 tablespoon Mayo, 1 teaspoon balsamic, 1 teaspoon maple syrup, 1/4 teaspoon garlic powder, and pinches of salt and pepper in a bowl and mix well. 3: For the scallops, season 1/2 pound of thawed scallops with 1/2 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and pepper to taste. Heat a pan to medium-high heat, add 1 tablespoon ghee, and sear the scallops for about 2 minutes on each side until cooked through. Remove and set on a plate. 4: To prepare the Brussels, bring 2 cups salted water to a boil, add the trimmed Brussels, and cook for about 4 minutes. Drain and place on a paper towel to pat dry, then smash them slightly using a flat bottom cup. Toss in a bowl with 1.5 tablespoons olive oil and salt and pepper to taste. 5: Set the oven to broil, place the smashed Brussels on a sheet pan, and broil for 2 minutes (6 inches from the broiler). Flip and broil for another 1-2 minutes being careful not to burn. 6: Serve the seared scallops over the rice mixture with the sauce drizzled on top and the smashed Brussels on the side.View original recipe