This is a quick and healthy recipe, rich in protein from the scallops and fiber from the spinach. A perfect dish to begin Paleo diet.
Ingredients
16 EA scallops
10.5 OZ / 300 G baby spinach
2 TBSP yuzu paste
0.5 TSP fine sea salt
17.5 OZ / 500 ML water
32 OZ / 900 G head cauliflower
4 OZ / 115 ML heavy cream
0.5 OZ / 15 G butter
0.25 TSP black pepper
Directions
Add water to the mixing bowl. Then trim cauliflower, cut into bite-sized florets, and arrange in deep steamer tray.
Wash the baby spinach and clean the scallops. Add the spinach in the shallow steaming tray and then rest the scallops on top. Season with salt and pepper, then add a small amount of the yuzu paste on top.
Affix both the steaming trays to the mixing bowl. Cook using the steam setting for 10 minutes / 250°F|120°C.
Remove the steaming trays from the mixing bowl. Wash the mixing bowl. Add the steamed cauliflower, cream, butter, salt and pepper to the mixing bowl. Mash for 15 seconds / speed 7.
Spread the puree on the base of the plate, followed by the spinach and scallops.
