Seared Scallops with Spicy Oil on a bed of Mashed Cauliflower (keto)

Seared Scallops with Spicy Oil on a bed of Mashed Cauliflower
Serves 2: 528 calories, 36g fat, 39g protein, 9g net carbs (scallops & spicy oil)
Whipped Cauliflower: 150 calories, 14g fat, 2g protein, 4g net carbs

1 pound scallops
1 tablespoon canola oil
Chives, for garnish

1 half-inch piece fresh ginger root, grated
2 fat garlic cloves
1 jalapeño pepper, seeded
1/4 cup grapeseed or canola oil
1 tablespoon soy sauce
1 teaspoon Swerve
1/2 teaspoon fish sauce
1 teaspoon freshly squeezed lime juice
(Throw everything in blender or food processor and pulse until smooth. Taste. Adjust.)

4 cups frozen riced cauliflower
5 tablespoons butter
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and white pepper, to taste

Place all ingredients for the whipped cauliflower in a large microwave-safe bowl and microwave for 4 minutes. Transfer to a food processor and pulse, frequently scrapping down the sides of the bowl, until the cauliflower is pureed.


Using long narrow plates, either (A) pipe a band using half the whipped cauliflower down the middle, or (B) pipe a row of cauliflower coins down the middle. Place a row of half the scallops on top of the cauliflower. Drizzle with spicy oil. Cross two chives across each scallop.