Seafood Florentine Casserole

Ingredients

• 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)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon freshly cracked black pepper
• 1 large head cauliflower (roughly chopped)
• 1 1/2 cup light chicken stock
• Draining liquid from scallops and shrimp
• 1/4 cup ghee
• 1 teaspoon fresh thyme
• 3-5 drops star anise essential oil

Instructions

1. 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. 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. 3

   Throw the cauliflower florets in and continue cooking for a minute or two.

4. 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. 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. 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. 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. 8

   Add seafood, spinach and mushrooms to large mixing bowl. Pour bechamel over top and mix until evenly combined.

9. 9

   Transfer this mixture to an oven safe baking dish and sprinkle with the chopped macadamia nuts.

10. 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. 11

    Allow to rest for 15-20 minutes before serving.

12. 12

    Garnish with reserved smoked salmon and a little bit of fresh thyme