Grilled Scallops and Shrimp with Saffron Cauliflower Rice

Grilled Scallops and Shrimp

•10 Extra Large EZ Peel Argentinian Pink Shrimp

•6 large sea scallops

Marinade

•4 cloves of garlic minced

•1 handful of Fresh parsley chopped

•1/2 sprig of rosemary chopped

•Juice and rind of half of a lemon

•1/2 tsp Roasted garlic sea salt*

•1/2 tsp chili flakes*

•1/2 tsp Smoked salt*

•1/4 tsp black pepper

•3/4 cup of Extra Virgin Olive Oil

*Feel free to adjust to taste

Mix all the ingredient for the marinade it a bowl, you should have a nice dressing type marinade.

For the seafood run the shrimp under cold water and rinse out, remove the shells and reserve for the broth. Ensure all seafood is patted thoroughly dry and pour the marinade over the seafood reserving some to drizzle over the cauliflower rice at the end. Mix thoroughly and let marinate for 15-20 minutes. I like to allow it to marinate while I am making the cauliflower rice and the seafood is still cold because it will marinate while it comes up to room temperature. *Please note due to the citrus this is a quick marinade and should not be left overnight or you may end of with ceviche.

Saffron Cauliflower Rice

•1lb bag of frozen cauliflower rice

•1 yellow onion diced

•2-3 cloves of garlic minced

•1 1/2 cups of chicken cooking broth

•1/4 cup of cooking sherry or dry sherry

•1/2 sprig of rosemary chopped

•1 pinch of saffron threads*

•1/2 tsp Achiote powder or paste

•Roasted Garlic Sea Salt

•Salt and pepper to taste

•Reserved marinade

•Shrimp shells

In a sauce pan bring the chicken broth to a boil and add the shrimp shells. Reduce to a simmer and add the saffron threads and let it simmer for about 10 minutes to allow the saffron to bloom.

Heat up a heavy sauté pan and add about 2-3 tbps to it until it shimmers. Sauté the onions and garlic for about 3 minutes to start cooking them down and season well with the roasted garlic sea salt, sea salt, pepper, rosemary and achiote. Add the cauliflower and continue to sauté until the cauliflower has released most of its moisture and gotten somewhat translucent. At this point deglaze your pan with the wine and let it evaporate. Once the wine has cooked down and evaporated remove the shells from the broth and pour the broth into the rice until it is just covered and let it simmer away until it starts to reduce. At this point you can cover the rice to allow it to finish cooking while you grill the seafood.

To Grill the seafood get your grill to about 400 degrees Fahrenheit and spray the grates with avocado oil spray to avoid any sticking. Place your seafood on the grill and allow them to get some good color and caramelization. This should take about 3-4 minutes flip them over and baste them with the marinade they were just in and let them cook for about 1-2 minutes depending on how much longer they need to finish cooking. Remove and let rest while you check on the rice and plate.

The rice should be just tender but still have a bite and not completely dry. Add the reserved marinade and mix it together. Taste for seasoning at this point and adjust as needed.

To serve place the rice on the bottom of the plate your seafood over it and drizzle the seafood with its own juices and garnish with fresh parsley. Enjoy!