Paleo Scallops with Mushrooms and Onions
Scallops are probably my favorite seafood. They are so rich and creamy. The trick to getting a perfect sear to is first dry your scallops then add them to a super hot pan. The pans that I use require little to no oil but I have included some oil in the recipe in case your pans need them. Just adjust the quantity to just enough to keep the scallops from sticking to the pan without actually frying them and making them soggy.
Paleo Scallops with Mushooms and Onions
Scallops are rich and creamy. Be sure to dry them before cooking and get your pan very hot. Don't cook too long though or they will be tough and chewy.
Ingredients
- 2 cups Riced Cauliflower frozen
- 3 tbsp coconut oil divided
- 2 cups sliced baby bella mushrooms
- 1 cup yellow onions chopped
- 12 large scallops
- salt and pepper
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tbsp coconut aminos
- 1/4 tsp hot curry powder
- 2 tbsp grass fed butter
Instructions
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Cook the frozen riced Cauliflower per package instructions.
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Melt 2 tbsp of coconut oil in a large skillet with a lid o ver medium high heat. Add mushrooms and onion and saute until mushrooms are just softened, about 6-8minutes. Remove from heat and cover to keep warm.
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Pat dry the scallops and season lightly with salt and pepper. Heat a second large skillet over medium high heat. Add up to 1 tbsp coconut oil if needed. Cooke the scallops about 2 minutes on each side or until edges are browned. Remove to a plate and cover to keep warm.
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Add water, lemon juice, coconut aminos and hot curry powder to the same skillet. Deglaze pan and bring liquid to a boil for 2 minutes.
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Remove the pan from the heat and add the butter. Whisk to combine.
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To plate, add cauliflower rice to the plate with 6 scallops and some of the mushrooms and onions. Drizzle with the curry sauce.
Recipe Notes
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