King Oyster “Scallops” Pesto Cauliflower Rice

Dinner Ingredients:

• 1 lb King Oyster “Scallops”

• 8 oz package Cremini Mushrooms, chopped

• 1 head Cauliflower, riced

• 2-3 cloves garlic, minced

• 1/2 a small red onion, diced

Pesto:

• 1 bunch Fresh Parsley

• 1/2 bunch Fresh Basil, Dill and/or Cilantro - anything will do.

• 1/2 cup walnuts

• 1 lemon

• 2 tbsp Nutritional Yeast

• 1/2 cup Extra Virgin Olive Oil

Pantry needs: Sea Salt, Cracked Pepper, Extra Virgin Coconut Oil

How to:

Prep-work:

• Dice Red onion & slice & chop Cremini Mushrooms

• Mince Garlic

• Rice Cauliflower in a food processor until it resembles rice - or hand chop into tiny pieces

• Slice King Oyster Mushrooms into 1/2 inch thick pieces (its funny how they look like scallops)

Action-work:

1. Heat Cast-iron skillet over med-high heat, add 1.5 tbsp coconut oil.

2. Add King Scallops and sear for 3 mins on each side. Remove and set aside. Scallops are ✅

3. Too hot skillet with cooking liquid, add and red onions and garlic until fragrant approx 2 mins.

4. Add mushrooms and sauté until they lose their liquid approx 4 mins.

5. Meanwhile prepare pesto: Add herbs, walnuts, nutritional yeast, salt, garlic to you food processor and blend until all broken down. With the processor running slowly add EVOO until you’ve reached your desired consistency. It should be 1/3-1/2 cup. Then, while processor is still running add juice from 1/2 lemon. Pesto is ✅

6. To hot skillet, add cauliflower rice, stir and cook until tender thought out, approx 3 mins. ✅

To plate: Layer Cauliflower rice with Scallops on top. Add pesto and a drizzle of EVOO and sea salt.