Seafood Florentine Casserole
Serves: Serves 4
  • 454g (1lb) raw sea scallops, drained
  • 454g (1lb) cooked Nordic shrimp, drained
  • 250g (1/2 pound) smoked salmon, chopped (save about 50g to garnish)
  • 250g (1/2 pound) spinach, roughly chopped
  • 227g (1/2 pound) mushrooms, sliced
  • ½ cup macadamia nuts, finely chopped
For The "Bechamel"
  1. Preheat the oven to 375F and set the shrimp and scallops to drain in a fine mesh sieve placed over a bowl to collect the juices.
  2. Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
  3. Throw the cauliflower florets in and continue cooking for a minute or two.
  4. Add chicken stock and liquid obtained from draining the seafood, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
  5. Ladle the cauliflower mixture into your blender; add ghee, fresh thyme and anise essential oil and process on high speed until super smooth and silky in consistency. Set aside.
  6. Place the spinach in the microwave for 1 or 2 minutes or until just wilted, allow to cool slightly then squeeze out excess water. Set aside.
  7. Add a liberal amount of cooking fat in a heavy skillet set over high heat. Add the mushrooms, sprinkle with salt and pepper and cook until nice and golden brown on all sides.
  8. Add seafood, spinach and mushrooms to large mixing bowl. Pour bechamel over top and mix until evenly combined.
  9. Transfer this mixture to an oven safe baking dish and sprinkle with the chopped macadamia nuts.
  10. Bake in the oven for 25 minutes; after that time set the oven to broil for 2-3 minutes or until the macadamia nuts take a nice golden coloration.
  11. Allow to rest for 15-20 minutes before serving.
  12. Garnish with reserved smoked salmon and a little bit of fresh thyme
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at