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

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