• 1cf636428d5350595e8d220a96f061ac

Bacon Wrapped Scallops With Cauliflower & Parsnip Puree

Everything is better with Bacon isn't it? I stumbled across this recipe from CreativeInMyKitchen and have since adjusted it to my liking. Bacon Wrapped Scallops with Cauliflower and Parsnip Puree and Spinach Pesto and Sriracha hot sauce, delicious...lectin free and EASY!

Prep
Cook
Serves 2people
Ingredients
6-8
Wild Caught Sea Scallops
4-6
Slices Grass Fed & Finished Bacon or Nitrate Free Bacon
1
head of organic cauliflower (cut in chunks)
1
peeled and cut parsnip
Almond milk (or preference)
5
oz Baby Spinach
1
garlic clove
Parmesan Reggiano
EVOO
Salt and Pepper to taste
1
tbsp lemon juice
Directions
1.
For the the Scallops:
2.
Pat dry them, season with salt and pepper and wrap them in bacon slices.
3.
Drizzle with EVOO. Bake at 425F for about 12 minutes (on middle rack), finish for about 5 mins on broiler (500F).
4.
For the Cauliflower and Parsnip Puree:
5.
Boil one big head of cauliflower (cut in chunks) with one peeled and cut parsnip. When fork tender add the drained veggies to a blender, add a little almond milk, or another compliant milk, salt and pepper and blend until smooth.
6.
For the Spinach Pesto:
7.
Add 5 oz baby spinach to a food processor with one garlic clove and process until finely chopped. Add few chunks of Parmigiana Reggiano, and process again until all mixed. Start slowly pouring extra virgin olive oil in the processor while on running on LOW and continue until you get a creamy texture. Season with some lemon juice, salt and pepper to taste. Enjoy!

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