Seared Scallops and Cauliflower Grits

March 30, 2017

What You'll Need

Course Strainer

Juicer Ingredients

2 medium tomatoes (seeded and chopped)
1 red bell pepper (seeded and chopped)
1 large carrot (peeled and chopped)

Other Ingredients

2 Tsp grape seed oil
16 scallops, patted dry
1 large shallot, minced
2 cloves garlic, minced
1 oz. cream cheese
1 tsp smoked paprika
1 scallions, thinly sliced, for garnish
Coarse ground black pepper, to taste (optional)


  1. Cook cauliflower in boiling water until tender.
  2. Juice the pepper (core removed), sliced carrots, and seeded tomatoes using the HZ Juicer. Set aside the juice for later.
  3. Add grape seed oil to medium pan. Once hot, sear scallops in a clockwise manner (so you know when to take them off once they're cooked). Remove and set pan aside.
  4. Add cream cheese, paprika, parmesan, and minced garlic to the cooked cauliflower. Mix well.
  5. Add onions, salt and juice to the pan the scallops were cooked on low heat.
  6. Assemble dish with cauliflower grits first, then scallops. Drizzle with sauce, garnish with shallots, and enjoy.

Tips & Tricks

  • Don't throw out your juice pulp! Add to meatballs, tomato sauce, veggie or turkey burgers for an extra jolt of flavor, moisture and nutrients. Try our recipe for Mediterranean Turkey Meatballs.
  • Smoked paprika mimics the smoky flavor of bacon without the extra calories.
  • A few tablespoons of cream cheese replaces the usual butter and sour cream in mashed potatoes. A little goes a long way.