Mako Shark, Scallops & Cauliflower

TERIYAKI MAKO SHARK, SEARED SEA SCALLOPS & SPICY BAKED CAULIFLOWER 

What You'll Need:

Spicy Baked Cauliflower

1 large head of cauliflower

1/2 tsp cayenne pepper

1/4 tsp garlic salt

1/4 tsp pepper

1/4 tsp cumin

1 tblsp olive oil

Shark

2 8oz steaks of mako shark

1 cup of gluten free teriyaki sauce

3 tbsp sriracha hot sauce 

Sea Scallops

4 scallops

1 tblsp butter

1 tblsp olive oil

salt

pepper

cayenne pepper

 As you all know, timing is everything when it comes to cooking. The Spicy Cauliflower takes the longest to cook so the best way to go about it is to base the other two dishes around the Cauliflowers timer to ensure everything finishes at the same time. The sea scallops take the least amount of time, so save them for last.

 1. Pre-heat the oven to 400* for the cauliflower

2. Whisk all the seasonings (including the olive oil base) into a big mixing bowl

3. Break up the cauliflower into bite-sized nuggets and mix them into the spicy marinade

 4. Once they are all coated, put them on a greased baking sheet, and bake them at 400 degrees for 25-30 minutes depending on how crispy you want them.

5. While those are baking, marinate your mako in all of the marinates listed above and go heat up your gas grill for 10 minutes. 

When the timer hist 15 on the oven, put the mako steaks on the nice, hot grill on high. 

Cook these for at least 7-9 minutes on each side. 

6. With 12 minutes left on the clock, we flipped some of the cauliflower pieces to make sure they cook all over

7. At the 8 Minute Mark, we flipped the Mako Shark steaks out on the grill - you want the white meat to begin to flake a bit on each side

8. At the 6 minute mark, heat up the butter and olive oil on high until you can see small heat bubbles forming in the melted butter

 9. Turn it down to Medium High and place the scallops in the pan. Cook them for about 1.5 - 2 minutes on each side - it's key not to under (or over) cook scallops. You'll want to give them a nice little crisp on each side!

10. As soon as the scallops began to perfectly brown, the timer for the cauliflower went off. 

11. Turn the oven off, let the Cauliflower sit for a few minutes and focus on the scallops and mako. 

12. Put the scallops on the plate, and go get the mako which should now be perfectly cooked!

 It should almost fall apart when you take it off the grill - much like swordfish. YUM!

Serve everything immediately, as all 3 dishes cool down quickly!...ENJOY!