Scallops & Mozza Broccoli Mash
Was your childhood filled with cheese-covered broccoli? Mine was. For a while there, it was the only way I’d eat
Ingredients
- 0.3 cup (55 g) coconut oil or ghee, or ¼ cup (60 ml)
- 6 cup (570 g) broccoli florets
- 4 clove garlic, minced
- 1 piece fresh ginger root, grated
- 2/3 cup (160 ml) chicken bone broth
- 0.5 cup (70 g) shredded mozzarella cheese (dairy-
- 1 lb (455 g) sea scallops
- 0.3 tsp finely ground sea salt
- 0.3 tsp ground black pepper
- 2 tbsp coconut oil, avocado oil, or ghee
Instructions
- 1
Prepare the mash: Heat the oil in a large frying pan over low heat. Add the broccoli, garlic, and ginger and cook, uncovered, for 5 minutes, or until the garlic is fragrant. Pour in the broth, then cover and cook on low for 25 minutes, or until the broccoli is easily mashed. About 5 minutes before the broccoli is ready, prepare the scallops: Pat the scallops dry and season them on both sides with the salt and pepper. Heat the oil in a medium-sized frying pan over medium heat. When the oil is hot, add the scallops. Cook for 2 minutes per side, or until lightly golden. When the broccoli is done, add the cheese and mash with a fork. Divide the mash among 4 dinner plates and top with the scallops. Serve with lemon wedges and enjoy!