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

Ingredients

• 1 1/2 lbs wild-caught large scallops, about 12-16 scallops, U10 size preferred
• 2 stalks fresh lemongrass, white part only, finely minced
• 1 tbsp fresh ginger, minced
• 3 cloves garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp ghee or grass-fed butter, divided for cooking
• 4 cups cauliflower rice, fresh or frozen
• 3/4 cup coconut milk (full-fat), unsweetened
• 1 1/2 tbsp red curry paste, look for paleo-friendly version without additives
• 1 tsp fish sauce
• 2 tbsp lime juice, fresh squeezed
• 1 lb broccolini, trimmed
• 1 tbsp sesame oil, for broccolini
• 1/4 cup fresh cilantro, chopped, for garnish
• 1/4 tsp red chili flakes, optional, for heat

Instructions

1. 1

   Pat scallops dry with paper towels and season generously with sea salt and black pepper on both sides.

2. 2

   In a small bowl, combine minced lemongrass, ginger, garlic, and a pinch of salt to create an aromatic crust mixture. Press this mixture gently onto both sides of each scallop.