Thursday, May 24, 2012
Thai Curry Scallops over Cauliflower Rice (Whole30 Day 6)
Curries are a great option to make on a Whole30, as they pack a ton of flavor and are very filling. Just be judicious with the seasoning... if I overdo it I traditionally add a little palm sugar in to temper the heat. Tonight I just proceeded with caution so that my results were hot but not enough to burn a whole through our mouths!
I also experimented with a different technique for cauliflower rice which I liked quite a lot. Roasting the "rice" in the oven with ghee yields a totally different texture and flavor which is a nice change from the typical mushy stuff.
Not only was tonight's dinner satisfying, but I felt pretty decent all day. I kicked it off by splitting breakfast with my son. I think most who follow Paleo have stumbled upon some variation of the 3-ingredient "pancake": almond butter, egg and banana.
I used the recipe from Mark's Daily Apple, but with a little twist. While my son had half the recipe which I cooked up like traditional pancakes, I cooked MY half without paying heed to shape or flipping. In fact, I kind of just threw it in a pan and stirred it around.
When it was done to my liking I plopped it in a bowl and topped it with a few berries. It was sweet, satisfying and perfect fuel for a morning run. Splitting the batch with my son also ensured I didn't overdo it!
After my run I finally polished off the turkey & sweet potato casserole. This thing froze really well and fed me for 5 days. Not too shabby. Now I have to find another multi-portion meal to make to have on hand for next week...
breakfast - banana mush with berries
post-run - turkey & sweet potato casserole
lunch - 2 tbs. cashew hummus, carrots, celery & cucumber with last piece of TJ's salmon
while making dinner - 3 slices Applegate Farms herb turkey
dinner - curry scallops over cauliflower rice
Thai Curry Scallops over Cauliflower Rice
2 teaspoons coconut oil
2 tsp. red curry paste
1 cups chicken broth or water
1/2 cup coconut milk
2 tbs. shredded unsweetened coconut
salt & pepper
1 lb. sea scallops
2 scallions, thinly sliced
2 cups chopped baby spinach
large handful chopped cilantro (I was out but this definitely would taste better with the cilantro!)
2 diced green onions
Heat olive oil in large skillet, add curry paste and break it up with a wooden spoon. Cook for 30 seconds, then add both broth and coconut milk to skillet. Stir to combine and season to taste with salt. Simmer mixture over medium heat until it thickens up a bit (I let mine for for about 5 minutes).
Meanwhile, season scallops with salt and pepper. Add scallops to skillet and flip them to coat with curry sauce. Cook for 5 minutes or until scallops are opaque, turning once.
Add chopped spinach and cook for a couple of minutes more on low, until it wilts and is incorporated into sauce.
Serve over cauliflower rice, garnished as desired with cilantro and/or green onions
1 head cauliflower
juice of 1/2 lemon
1/2 tsp. salt
2 tbs. melted ghee
Preheat oven to 375. Run cauliflower through food processor until riced, then spread out on a rimmed baked sheet. Season with cumin, lemon juice and salt. Pour melted ghee over and toss to coat.
Bake until browned. For me this took 20 minutes. Since it was an experiment, I checked on it every 5 minutes and kind of shook it around a little in the pan.
WOW. Huge success. I squirted a little more lemon juice on my "rice" when it came out of the oven, and the flavor and texture was amazing. The cauliflower took on an almost nutty characteristic thanks to being roasted, and I really liked that it wasn't just mush. I will totally be using this technique going forward! I could seriously eat this stuff straight off the pan with nothing else.