Keto New Zealand Seafood Platter with Cauliflower Puree and Zesty Lemon Aioli

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 1 lb large shrimp, peeled and deveined 1 lb sea scallops 1 lb salmon fillet, skinned 2 large heads of cauliflower 1 cup heavy cream 4 cloves garlic, minced 1/2 cup fresh parsley, chopped 1/2 cup mayonnaise 3 tablespoons lemon juice Salt and pepper, to taste Olive oil Lemon wedges for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss shrimp and scallops with olive oil, salt, and pepper. Spread on a lined baking sheet and bake for 7 8 minutes or until cooked through. Set aside.
3. Season salmon with salt and pepper. Heat a non stick skillet over medium heat and cook the salmon for 4 5 minutes per side, or until desired doneness is reached. Let it rest before cutting into portions.
4. To make cauliflower puree, chop cauliflower into florets and steam until tender. In a blender, blend cauliflower with heavy cream, garlic, salt, and pepper until smooth. Set aside.
5. For the lemon aioli, combine mayonnaise, lemon juice, parsley, salt, and pepper in a small bowl. Mix well and set aside.
6. To assemble the platter, place a dollop of cauliflower puree on each plate and spread it out. Top with cooked shrimp, scallops, and salmon portions. Drizzle lemon aioli over the seafood and garnish with lemon wedges.

Chef’s Insight

To enhance the flavors, marinate the shrimp and scallops in a zesty lemon-garlic mixture before cooking.

Notes

Serve with a crisp white wine, such as Sauvignon Blanc.