Thai-Inspired Pan-Seared Scallops with Coconut-Curry Cauliflower Rice & Charred Broccolini
Prep 20 min · Cook 25 min · Serves 4 · medium
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, 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
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 3 tbsp Ghee or grass-fed butter, divided for cooking
- 4 cups Cauliflower rice, fresh or frozen
- 0.75 cup Coconut milk (full-fat), unsweetened
- 1.5 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
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