Scallop & Chorizo CauliRice Bowl


  • 3/4 cup riced cauliflower
  • 2 oz SizzleFish Scallops
  • 1 oz chorizo
  • 1/2 avocado
  • 2 tbs dried cranberries(no added sugar)
  • 1 tsp ghee, tallow or oil of choice


  1. Heat tallow in saute pan
  2. Add in caulirice and saute until golden
  3. Remove from pan and cook chorizo
  4. Remove chorizo, but leave the fat in the pan
  5. Pat scallops dry
  6. Add scallops to hot pan with chorizo fat
  7. Sear until golden
  8. Top caulirice with scallops, chorizo, avocado and cranberries
  9. Drizzle with balsamic, if desired

Recipe Credits: Sarah @ Ingredients Of A Fit Chick 


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