Gluten-Free Pasta with Buttered Scallops, Cod & Halibut

This is an excellent pairing of gluten-free pasta and seafood: scallop and Greenland Halibut fillet. A dish that is perfect to serve if you’re staying away from red meat this Lenten season.

Pastas can be a great solution for a quick gluten-free meal planning. It is versatile and allows for you to create a variety of filling dishes. We use Corn and & Rice Spaghetti for this dish, but you can also use Penne, Fusilli, or pastas made of Soybean or Edamame. A great selection is available here that is available for delivery.

Ingredients

Directions

Prepare the pasta according to the package instructions.

Create the spice mix by mixing paprika, garlic powder, salt, and black pepper in a small bowl.

Dry the halibut fillets by patting down with paper towels. This allows for the spices to adhere well to the meat.

Rub the fillets with the spice mix , and set aside.

In a pan, melt butter over, and add garlic and sauté until brown.

Add scallops and cook on both sides until brown, firm but cooked through.

Remove scallops from the pan and put on a serving plate.

Sprinkle it with salt and pepper to taste.

In the same pan, with remaining butter, add the lemonsito.
Heat until saucy in consistency then remove from pan and set aside.

Pour olive oil in the same pan, sear the fillets for about 3 minutes.

Flip until the other side is also cooked through.

Drizzle lemon sauce on the scallops and fillets.

Pair with the gluten-free pasta.

Serve and enjoy!

Gluten-Free Cauliflower Rice

Here is an excellent gluten-free version of our favorite cauliflower rice recipe! If you are also worried about calories, aside from gluten, this is a great meal substitute for your usual gluten-free pasta or rice.  Excellent to pair with meat or seafood. It is a staple for those on a keto diet, but just as excellent if you also can’t have gluten. You can also try it without the egg or meat for a vegan healthy dish! Ready? Let’s get cooking!

INGREDIENTS

2 packs of Cauliflower

1 medium-sized carrot, shredded

1 tsp garlic, minced

1 bunch of spring onions, chopped

2 chicken breasts (optional)

salt & pepper to taste

2 tbsp. sesame oil

1 egg (optional)

2 to 3 tbsp gluten-free seasoning

6 to 10 pieces of broccoli florets

3/4 cup frozen peas

 

DIRECTIONS

Chop cauliflower finely using knife or use a food processor to achieve rice-size pieces.

Season the chicken and fry until cooked through (15 to 20 minutes cooking time.) Let cool, and shred it using a fork or cut into small cubes.

In the same pan, sauté  garlic, and then add the cauliflower. Cook for 10 to 15 minutes on medium heat, making sure to mix to avoid burning. Scramble egg in by directly breaking egg into the pan and mixing.

Mix in the carrots, broccoli, chicken, peas, and spring onions mixing continuously. Cook for about 5 more minutes or until the veggies are soft enough to your liking. Add the gluten free seasoning and sesame oil. Add slices of chili if you want your rice with a bit of a kick. Plate and serve with your favorite side of gluten-free seasoned meat or seafood.

Enjoy!