Seafood Florentine Casserole |

Seafood Florentine Casserole

Servings 4
Author Sonia! The Healthy Foodie


  • 454 g 1lb raw sea scallops, drained
  • 454 g 1lb cooked Nordic shrimp, drained
  • 250 g 1/2 pound smoked salmon, chopped (save about 50g to garnish)
  • 250 g 1/2 pound spinach, roughly chopped
  • 227 g 1/2 pound mushrooms, sliced
  • 1/2 cup macadamia nuts finely chopped

For The "Bechamel"

  • 1 small onion chopped
  • 2 cloves garlic minced
  • ½ teaspoon Himalayan salt
  • ½ teaspoon freshly cracked black pepper
  • 1 large head cauliflower roughly chopped
  • cup light chicken stock
  • Draining liquid from scallops and shrimp
  • ¼ cup ghee
  • 1 teaspoon fresh thyme
  • 3-5 drops star anise essential oil


  • 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.
  • Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
  • Throw the cauliflower florets in and continue cooking for a minute or two.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add seafood, spinach and mushrooms to large mixing bowl. Pour bechamel over top and mix until evenly combined.
  • Transfer this mixture to an oven safe baking dish and sprinkle with the chopped macadamia nuts.
  • 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.
  • Allow to rest for 15-20 minutes before serving.
  • Garnish with reserved smoked salmon and a little bit of fresh thyme