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Mexi-CauliRice with Seared Scallops

by Sarah Kesseli April 01, 2015

Mexi-CauliRice with Seared Scallops


  • 3/4 cup cauliflower, riced
  • 1/4 cup roasted corn
  • 4 cherry tomatoes, halved
  • Frontier No Salt Mexican Seasoning
  • 4oz SizzleFish Scallops
  • Flavor God Everything Spicy Seasoning
  • 2 tps ghee

Preparation Instructions:

1. Saute riced cauliflower in medium skillet until golden
2. Add in corn and seasoning
3. Cook for an additional 2 minutes
4. Remove cauli rice from pan
5. Heat 1 tsp ghee in skillet over medium heat
6. Sear scallops in ghee until cooked as desired
7. Sprinkle with Flavor God Seasoning
8. Top cauli rice with seared scallops and halved tomatoes
9. Melt remaining tsp ghee and drizzle over top

Serves: 1 (recipe can easily be doubled or quadrupled for larger families)

Recipe Credits: Ingredients Of A Fit Chick

Sarah Kesseli
Sarah Kesseli


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