Paleo Scallop Nigiri
Experience the delicate elegance of Paleo Scallop Nigiri, a creative spin on the classic sushi dish that emphasizes whole, clean ingredients. This recipe replaces traditional rice with nutrient-rich cauliflower rice, perfectly seasoned with coconut aminos, apple cider vinegar, and a touch of honey for a natural umami kick. Tender, golden-seared scallops are the true star, sitting atop the flavorful cauliflower base, wrapped snugly in nori for a traditional touch. Garnished with fresh chives, this gluten-free and grain-free dish highlights bold flavors, vibrant textures, and a refined presentation. Whether served as an appetizer or a light main course, Paleo Scallop Nigiri delivers a healthy and paleo-friendly twist on sushi that will delight every seafood lover.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 12 large Scallops
- 2 tablespoons Coconut Aminos
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Honey
- 2 tablespoons Avocado Oil
- 2 whole Nori Sheets
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Chives
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse them in a food processor until they resemble the texture of rice.
In a large skillet over medium heat, add 1 tablespoon of avocado oil. Once heated, add the cauliflower rice and sauté for 5-7 minutes until slightly tender. Add the coconut aminos, apple cider vinegar, honey, and salt. Stir well to combine. Remove from heat and set aside to cool slightly.
Prepare the scallops by patting them dry with paper towels. Season both sides with salt, black pepper, and a drizzle of lemon juice.
In a non-stick pan, heat the remaining tablespoon of avocado oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, ensuring they develop a golden crust while remaining tender inside. Once cooked, remove from heat and let them rest briefly.
Cut the nori sheets into strips about 3 inches wide. Shape a small handful of cauliflower rice into an oblong mound, approximately the size of a large grape.
Place one seared scallop on top of the cauliflower rice mound, gently pressing to adhere. Wrap a strip of nori around the nigiri, securing the scallop on top.
Garnish with a few pieces of chopped fresh chives on top of each scallop for added flavor.
Serve immediately, enjoying the combination of flavors and the freshness of the ingredients.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
