As you know scallops are my absolute favorite protein. It seems remarkable that something so tasty could also be low in fat and calories. Oh, shellfish, you are the best!

Tonight’s dinner was all about illusion. How can we make food that is low in fat and calories and still have it taste super. I don’t know about you but when I am cooking, I have a tendency to munch. What do I love to munch? Anything salty and crunchy. Back in the bad old days that would have meant chips or crackers and cheese. Last night I solved the problem with radishes dosed with salt. You have to be inventive and go after the texture and taste that you want.

Radish with salt on a pretty plate for munching

Next, how can I make a vegetable substitute for a starch? Often I use rutabagas. But rutabagas don’t really go with scallops. Here’s how I coped. I cut up a head of cauliflower and steamed it until it was pretty cooked. John assembled some spices which we warmed through. We added one teaspoon of butter and mashed the spices, cauliflower and butter up until it was the consistency of rice. This was a great substitute.

Bloomed curry spices and steamed cauliflower

I also made some broccoli. Here’s how the dinner looked.

Seared scallops, broccoli and curried cauliflower “rice”