February 06, 2020
Garlic Seared Scallops
These crispy, pan-seared, juicy garlic scallops are to die for! No need for a fancy restaurant, make this delicious meal at home in under an hour! This recipe was created by our friend, Melissa over at Melissa’s Healthy Kitchen!
INGREDIENTS
Seared garlic scallops
- 1/2 lb Wild caught scallops
- 1 tbsp Fourth and Heart California garlic ghee
- Salt and pepper to taste
Roasted Brussel sprouts
- 1 cup Chopped Brussels sprouts sprayed with a couple of sprays of avocado oil salt + pepper
Instant pot cauliflower mash
- 1 large head of cauliflower chopped
- 1 tbsp Fourth and Heart California garlic ghee
- Salt + pepper to taste
- 1/2 cup Bonafide Provisions Chicken Broth or Bonafide Provisions Chicken Bone Broth
INSTRUCTIONS
Seared garlic scallops
- Heat your cast iron skillet with ghee, once hot, add your scallops and cook a couple of minutes each side
Roasted Brussel sprouts
- cook 400 for 30 minutes
Instant pot cauliflower mash
- Add bone broth to the pot, add trivet, place chopped cauliflower on top
- Close instant pot, seal valve, set to steam high pressure for 3 minutes
- Once done quick release of pressure
- Remove trivet from the pot, add ghee, and with an immersion blender, blend the cauliflower
- Add salt + pepper to taste
