Cauliflower Pita Chips Covered with Sauté Brussel Sprouts. Topped with Pan Seared Scallops and Garnished with a Dijon and Bacon Sauce.

Cauliflower Pita Chips:

Ingredients for 2

– 2 C of cooked rice flower

– 1 C of Shredded Mozzarella Cheese

– 1 Egg (beaten)

– 1 t of Oregano

– 1/2 a Shallot minced

Directions

– Rice cauliflower till it looks like rice and sweat till translucent, add shallots 1/2 way through.

– Add to all other ingredients

– Mix well

– Lay on a Silicon Sheet or parchment paper till 9″ diameter or 1/4″ thick.

– Bake at 450 degrees till browned and pliable

Brussel Sprouts

Ingredients:

– 10 oz of cleaned and shredded Brussels Sprouts

– 3 Tbs. olive oil

– Kosher salt and freshly ground black pepper

– 1 lb. sea scallops, side muscle removed and patted dry ( I used 6 large pieces)

– Coconut flour (for dusting)

– 2 Tbs. cold unsalted butter, cut into pieces

– 1 Tbs. fresh lemon juice

– 1 tsp. coarse-grained Dijon mustard

Directions

– In a 12″ pan at medium heat add brussels sprouts and 3 T of spoons with S&P and coat. Soften till tender

– Transfer to a dish and keep warm

– S&P scallops ( paper towel dried) and dust with coconut flour

– Return pan to heat at medium/high heat with remainder EVOO

– Pan sear till caramelized on both sides flipping only once…about 5 minutes each side

– Add Mustard, Lemon, Cooked Bacon and Butter and scrape pan browning till reduced into a sauce

Plate and glaze with mustard lemon sauce.