Thai-Inspired Pan-Seared Scallops with Coconut-Curry Cauliflower Rice & Charred Broccolini

Name: Thai-Inspired Pan-Seared Scallops with Coconut-Curry Cauliflower Rice & Charred Broccolini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Wild-caught large scallops; 2 stalks Fresh lemongrass; 1 tbsp Fresh ginger; 3 cloves Garlic cloves; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 3 tbsp Ghee or grass-fed butter; 4 cups Cauliflower rice; 0.75 cup Coconut milk (full-fat); 1.5 tbsp Red curry paste; 1 tsp Fish sauce; 2 tbsp Lime juice; 1 lb Broccolini; 1 tbsp Sesame oil; 0.25 cup Fresh cilantro; 0.25 tsp Red chili flakes

Prep 20 min · Cook 25 min · Serves 4 · medium

Paleo

Succulent wild-caught scallops kissed with a fragrant lemongrass and ginger crust, paired with creamy coconut-curry cauliflower rice and crispy charred broccolini. This Southeast Asian-inspired dinner delivers restaurant-quality elegance with vibrant, aromatic flavors in under 45 minutes.

Ingredients

1.5 lbs Wild-caught large scallops
2 stalks Fresh lemongrass
1 tbsp Fresh ginger
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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