Paleo Scallop Nigiri

Indulge in the exquisite flavors of Paleo Scallop Nigiri, a low-carb, sushi-inspired dish that’s as stunning as it is delicious. This recipe swaps traditional rice for tender cauliflower rice, seasoned with coconut aminos, apple cider vinegar, and a hint of honey, making it both paleo-friendly and bursting with umami. Perfectly seared scallops, golden and tender, crown each mound of seasoned cauliflower rice, wrapped elegantly with strips of nutrient-rich nori. Finished with a sprinkle of fresh chives and a drizzle of lemon juice, this dish delivers a harmonious blend of savory, tangy, and subtly sweet flavors. Ready in just 30 minutes, it’s an impressive yet approachable choice for paleo dieters and sushi lovers alike!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Prepare the scallops by patting them dry with paper towels. Season both sides with salt, black pepper, and a drizzle of lemon juice.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Garnish with a few pieces of chopped fresh chives on top of each scallop for added flavor.

Step 8

Serve immediately, enjoying the combination of flavors and the freshness of the ingredients.

Nutrition Facts

Serving size	(1155.5g)

Amount per serving	% Daily Value*
Calories	948.5

Total Fat 32.3g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 180mg	0%
Sodium 4262.0mg	0%
Total Carbohydrate 62.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 21.1g
Protein 101.4g	0%

Vitamin D 0IU	0%
Calcium 169.3mg	0%
Iron 5.6mg	0%
Potassium 3098.7mg	0%

*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.

Source of Calories

Fat: 30.7%

Protein: 42.8%

Carbs: 26.5%