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Seared garlic scallops
Ingredients
Seared garlic scallops
1/2
lb
Wild caught scallops
1
tbsp
Fourth and Heart California garlic ghee
Sub any oil you use
Salt and pepper to taste
Roasted Brussel sprouts
1
cup
Chopped Brussels sprouts sprayed with a couple sprays of avocado oil
salt + pepper
Instant pot cauliflower mash
1
large head of cauliflower chopped
1
tbsp
Fourth and Heart California garlic ghee
Sub oil or butter
Salt + pepper to taste
1/2
cup
Bonafide provisions chicken bone broth
sub water or vegetable broth
Instructions
Seared garlic scallops
Heat your cast iron skillet with ghee, once hot, add your scallops and cook a couple minutes each side
Roasted Brussel sprouts
cook 400 for 30 minutes
Instant pot cauliflower mash
Add bonebroth to pot, add trivet, place chopped cauliflower on top
Close instant pot, seal valve, set to steam high pressure for 3 minutes
Once done quick release of pressure
Remove trivet from pot, add ghee, and with an immersion blender, blend the cauliflower
Add salt + pepper to taste