Cook the frozen riced Cauliflower per package instructions.

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.

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.

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.

Remove the pan from the heat and add the butter. Whisk to combine.

To plate, add cauliflower rice to the plate with 6 scallops and some of the mushrooms and onions. Drizzle with the curry sauce.