Bacon-Ginger Scallops with Cauli Rice

13 75 730
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 4
Bacon-Ginger Scallops with Cauli Rice
Health Rating

Ingredients


3 tbsp Butter, grass fed, unsalted (for scallops, can use ghee)
567 gm Lemongrass (10 stalks - 8 of them you will use as big toothpics)
1 piece, 1-inch Ginger root (for scallops, peeled and finely grated)
454 gm Scallop, raw (wild, tendons removed and patted dry, no need to rinse)
8 medium slice Bacon (for scallops)
1 tsp Turmeric, ground (for scallops)
1 medium head Cauliflower (for cauli rice)
2 tbsp Butter, grass fed, unsalted (for cauli rice)
2 tbsp Bulletproof Brain Octane Oil (for cauli rice)
2 tbsp Sea salt (for cauli rice)
1 head Lettuce, romaine (for salad)
1 cup Broccoli sprouts (for salad)
4 medium stalk(s) Celery (for salad, sliced)

Instructions


For the bacon-ginger scallops: 

Preheat the oven to 320 degrees F. Put the butter, 2 stalks of chopped lemongrass (the white part) and the ginger in a medium saucepan. Heat over low heat, stirring often, for 20 to 30 minutes, until the flavours have infused. Make sure the mixture does not boil! Once infused, remove the saucepan from the heat. Place the scallops in a small bowl. Pour the mixture over the scallops. Wrap a piece of bacon around each scallop and secure each with one of the lemongrass stalks. Set the scallops on a rimmed baking sheet, sprinkle with turmeric and place in the oven. Bake for 8 to 15 minutes, checking often, until the bacon is crispy. The cooking time will depend on the size of the scallops. Remove the lemongrass toothpicks before serving or face the wrath of your diners.

For the cauli rice:

Grate the cauliflower or use a food processor to pulse it to the right texture so that it resembles rice. Heat a large saute pan over medium heat and melt the butter. When the butter melts, add the riced cauliflower. Don't be afraid to crown the pan, as it will aid in the cooking process by creating a steamer effect. Caution: you don't want to brown the cauliflower. Cook it gently for 5 to 10 minutes, stirring and turning over often. A Dutch oven can make this process less messy, as it has high sides that help prevent the cauli rice from being tossed overboard. Once the cauliflower is cooked through, turn off the heat, add the oil and season with salt to taste.

Serve with the scallops and a romaine lettuce side salad that's topped with broccoli sprouts and sliced celery.

Nutrition Facts

Per Portion

Calories 730
Calories from fat 400
Calories from saturated fat 148
Total Fat 44 g
Saturated Fat 16.4 g
Trans Fat 0
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 9.2 g
Cholesterol 97 mg
Sodium 4456 mg
Potassium 2337 mg
Total Carbohydrate 55 g
Dietary Fiber 7.0 g
Sugars 6.5 g
Protein 27.3 g

Dietary servings

Per Portion


Meat 1.8
Vegetables 6.6

Energy sources


Pygal30%451.4237794167708144.0224928637691455%339.4584577212191272.8231703906864715%340.2083396619053116.7907533117873430%55%15%CarbohydratesFatProtein

Recipe from:
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