NUTRITION

SERVINGS

INGREDIENTS

8 oz sea scallops

2 cup cauliflower florets

1 cup asparagus spears

1 tbsp ghee

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Steam the cauliflower florets until very tender, then blend with half of the sea salt and a splash of water until completely smooth and creamy.

• 2

  Toss the asparagus spears with olive oil, remaining salt, and pepper, then roast at 400°F for 8-10 minutes until tender-crisp.

• 3

  Pat the sea scallops extremely dry with paper towels to ensure a proper golden crust, then season lightly with pepper.

• 4

  Heat a stainless steel or cast iron skillet over medium-high heat with the ghee until shimmering.

• 5

  Place scallops in the pan, leaving space between them, and sear undisturbed for 2 minutes until a deep golden crust forms.

• 6

  Flip the scallops, add the minced garlic to the pan, and cook for 1 more minute while basting the scallops with the melted ghee.

• 7

  Remove the pan from heat, stir in the lemon juice and fresh parsley to create a light pan sauce.

• 8

  Spoon the cauliflower mash onto a plate, top with the roasted asparagus and scallops, then drizzle the lemon-herb ghee over the top.