Bbq scallops with cauliflower rice. Grain-free. Gluten-free. Dairy-free.

Bbq scallops with cauliflower rice. Paleo. Low carb. Real food dinner for two. A quick healthy dinner that is made in 10 minutes.



  • 8 scallops
  • 1 cup shredded brussel sprouts
  • 1/2 head cauliflower
  • 4 tablespoon coconut butter
  • pinch salt
  • pepper to taste
  • BBQ spice mix – double the recipe


  1. Make bbq spice mix and place it in a bowl.
  2. Place scallops in a bowl and coat with 2 teaspoons of bbq spice.
  3. Cook scallops in skillet on medium heat with a little coconut oil.
  4. Cook for a few minutes on each side.
  5. When scallops are done, place brussel sprouts in pan with a little more coconut oil.
  6. Cook brussel sprouts for a few minutes.
  7. Place 1/2 head cauliflower into food processor with coconut butter, salt and pepper.
  8. Add 2-3 teaspoons of bbq spice mix, depending on how strong you want the flavor.
  9. Pulse together until cauliflower is in small pieces, resembling rice.
  10. Scoop 1 cup of cauliflower onto a plate. Then the last cup of cauliflower rice onto another plate.
  11. Top with brussel sprouts and scallops.
  12. Drizzle with tahini and sesame seeds if desired.