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Creamy collard “pasta” w/ seared scallops

Ratings 5 from 1 votes
Servings 2
Best Season Suitable throughout the year
  • 2 Cucumbers
  • 3 cups Collard Greens
  • 1 cup Cauliflower
  • 2/3 cups Broth (Vegetable or Chicken)
  • 1 clove Garlic (Small)
  • 1 Shallot
  • 2 Scallops (Large)
  • Coconut Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • Parsley (Optional)
  1. Spiralize 2 cucumbers into noodles and set aside.

  2. Destem the collard greens leaving only the large leaves and coarsely cut into strips about 1 inch wide.

  3. Finely dice the shallot and garlic.

  4. Saute garlic and shallot in a saucepan with a dab of coconut oil over medium heat until shallots start becoming translucent, or for about 5 minutes.

  5. Steam cauliflower for 5 minutes.

  6. In a food processor combine steamed cauliflower, broth, salt, pepper, and 1/2 of the sauteed garlic and shallots. Blend until fully mixed and the consistency of an alfredo sauce.

  7. Add an additional tbsp of coconut oil to the pan with the remaining shallots and garlic. Return to medium-high heat until oil is fully liquid and would sizzle to water.

  8. Place scallops in a hot pan and sear for ~ 4-6 minutes or until golden brown. Flip and sear for an additional 2-5 minutes until both sides are golden brown and they are cooked through. Set scallops aside.

  9. Add collard greens to the pan and saute for 5 minutes or until they turn a brighter color of green.

  10. Stir cucumber noodles and cauliflower sauce into the pan to warm. mix well.

  11. Plate cucumber noodles with greens and sauce.

  12. Top with scallop and parsley for garnish (optional).

  13. Serve and enjoy!