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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Tamarind Brown ‘Butter’ Scallops with Roasted Cauliflower and Roasted Beetroot Purée

Tamarind Brown ‘Butter’ Scallops with Roasted Cauliflower and Roasted Beetroot Purée

While in Mexico, I had one of the best meals of my life at Catch—so good that I couldn’t stop thinking about it. So I recreated the dish for y’all—Tamarind Brown ‘Butter’ Scallops with Roasted Cauliflower and Roasted Beetroot Purée. Probably the fanciest looking paleo meal I’ve ever made, but don’t let that plating fool you because this dish was ready in 40 minutes. Happy Saturday friends!

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Tamarind Brown ‘Butter’ Scallops with Roasted Cauliflower and Roasted Beetroot Purée

Serves: 2

Cooking time: 40 minutes

Ingredients: 

For the beets:

  • 4-5 medium beets, pre-steamed/roasted, chopped 

  • 2 tablespoons olive oil 

  • 1/2 tsp salt

  • 1/4 tsp black pepper 

  • 1/4 cup fresh orange juice 

  • 1 tsp of orange zest 

  • 1 tsp lemon zest 

  • 1 small lemon juiced

  • 2 tsps horseradish 

For the cauliflower:

  • 1 head cauliflower, cut into florets 

  • 3 tablespoons olive oil 

  • Salt and pepper, to taste

For the Tamarind Brown ‘Butter’:

  • 1/4 cup tamarind concentrate 

  • 2 tablespoons water

  • 3 tablespoons Tin Star Brown Butter Ghee

  • 2 tablespoons coconut aminos 

  • 3 tablespoons honey

  • 4 cloves garlic, minced

  • 1/4 tsp black pepper 

Additional: 

  • 1 lb Scallops 

  • Salt and pepper 

  • Ghee 

  • Pistachios, for garnish 

Directions: 

  1. Preheat the oven to 400 degrees F.

Beets: Combine all of the ingredients in a food processor or a high powdered blender and pulse until smooth. Set aside.

Cauliflower: In a bowl, toss the florets in the oil. Season with salt and pepper. Spread the florets evenly on a large baking sheet lined with parchment paper. Roast for 20-30 minutes or until golden and tender. 

Tamarind Sauce: In a saucepan, add all of the ingredients. Heat over medium heat, whisk to combine. Allow to simmer over low heat for 5 minutes. Thickens more as it cools. 

Scallops: Heat the ghee a cast iron skillet over medium high heat. Pat dry the scallops with a paper towel. Season with salt and pepper. Using tongs, place the scallops on the skillet. Allow them to cook for 2-3 minutes, before flipping over. Cook for 1 minute before brushing the tamarind sauce over the tops. Continue cooking for 1 more minute. Remove from skillet. 

Assembly: spread beetroot on plate, top with cauliflower and pistachios. Place the scallops on top and drizzle more tamarind sauce over the tops. Serve hot! 

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