From the June/July 2017 issue
Serves 4


For the cauliflower rice:

  • 2 medium heads cauliflower, cored and cut into florets
  • 1 TBSP extra-virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, finely grated
  • Sea salt and black pepper, to taste

For the scallops:

  • 2 TBSP green curry paste
  • 1 (15-ounce) can coconut milk
  • 1 cup vegetable broth or seafood stock
  • 1-1/2 pounds dry sea scallops
  • 1 TBSP honey
  • 1/2 tsp fish sauce
  • 3 cups baby spinach
  • 1 medium ripe mango, peeled, seeded, and

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:

  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: