Episode 8 of TV Dinner on ulive is a special one because my guest is the most special person. It’s my fiance, Brian, and we’re talking about weight loss management. A few years ago before we met Brian lost almost 100 pounds through obsessive calorie counting. Yes, one hundred pounds. (He even chronicled it on a special Twitter feed: @brianstelter25.) It still feels incredible to say how much weight he lost, even though it’s been talked about countless times.

As many of you know though, losing it is one thing, keeping it off is another. It’s a true testament to his strength that he’s managed to do so — for years now! — cause I know from living with him that it’s not always easy. He has a raging sweet tooth, but has learned when to indulge and when to hold back. But it’s important for him to not deprive himself. He still needs and wants to eat substantial meals — but now he’s more mindful of what those meals are. Enter these scallops and mashed cauliflower, which are so great. Sure, it’s a little bit of trickery substituting for mashed potatoes, but it works. You feel full (in a good way) and you’re getting a ton of flavor (and nutrition) too.

Another lesson I’ve learned from him is portion control. This one’s tough for me because if it’s in front of me, I’m gonna eat it. But he’s taught me that it’s often okay to leave food on your plate. I tease him that a clean plate = love, but I know he’s right. Sometimes. At least about this.

There are dozens of ways to make scallops — ceviche, miso-glazed, you name it — but this simple lemon and garlic recipe was actually the first meal I ever made for Brian back on Valentine’s Day 2012. He loved it then and (luckily) he still loves it now.

And what a ceviche it was! If you’ve never “cooked” ceviche, it’s as simple as throwing the fish in a container with lime juice and letting the citrus “cook” it in the fridge. The outcome is light, sweet, and summery.

But you’re still wondering about the “scorching” part, aren’t you? That’s where the serrano pepper comes in. After his first bite, B described the heat as “challenging” while I think I used the term “glorious.” However you say it, serranos are hot. Jalapenos might be a safer bet, should you not be up for the high level spice. But like, YOLO.

Similarly I’m not a fan of cilantro, but I used it as a garnish because it adds a bit of color and pizazz. I also love the flavor of the smoky salt I used, which came recommended by the chef Jane Coxwell. I cooked her green apple macadamia quinoa as a side dish for this dinner party and will be posting that recipe soon. Stay tuned!

Good thing too, cause these are B’s favorite foods — healthy foods, I should say — lord knows he loves himself a good chocolate chip cookie. But at least making him what he loves isn’t a chore. (It never is, honey!) Want a cute/fun TV Dinner Rewind? Of course you do! Lookie here — it’s the same thing I made him last Valentine’s Day, the first time I ever really cooked for him. Different sauces, different styles, but you get my drift.

But tell me — how do you prepare scallops and brussels sprouts? Leave me a comment and I’ll try your recipe on B next! For now, check out my version after the jump — and enjoy!