This sweet, tender Seared Chili Scallops recipe is a dish I could eat once a week! Honestly, it’s incredibly easy and so impressive when plated! Scallops are quick-cooking, tender, and mild, and go well over just about any vegetable or grain. We plopped them on top of quickly wilted baby bok choy. The colors are just beautiful from the fresh basil and mint, and the pop of color and heat from the Thai chili peppers. Did I mention how low-fat this recipe is? No guilt! Just some Asian persuasion from our end!
Quickly wilted baby bok choy is deliciously paired with the seared scallops!
Sweet and succulent fresh sea scallops are the star of this dish!
- 4 tablespoons canola oil (divided)
- 2 garlic cloves, minced
- 2 Thai red chili peppers, seeded and finely chopped (or ½ teaspoon red pepper flakes)
- Zest and juice from one lemon
- 1 teaspoon honey or agave nectar
- 1 teaspoon orange zest
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 20 large sea scallops
- 1 pound fresh baby bok choy, ends trimmed
- In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
- Heat a heavy skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
- Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
- Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional). To plate, place several leaves of bok choy at the bottom of a dish. Top bok choy with the scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.
We’re celebrating the Chinese New Year — “Year of the Rooster” — with this traditional, Chinese Curry Chicken dish that will dance in your mouth! It’s a one-pot meal that’s a cinch to prepare! We used chicken thighs for its tenderness, aromatic curry and turmeric powder, lemongrass, and a bit of heat from dried chili peppers. The starchy baby potatoes thicken the dish, so no need to serve with rice (extra carbs!). Really important tip: Remove the red chili peppers before you eat this dish or you may have to call the fire department to rescue your tongue! Happy Chinese New Year! You’ll savor this recipe for years to come! 新年快乐
This dish is bursting with flavor from the fragrant curry powder, turmeric powder, and red curry paste!
This one-pot dish is super easy to prepare! Just toss in the ingredients and slowly simmer!
- 2 tablespoons virgin coconut oil
- 4 shallots, sliced
- 4 stalks lemongrass, trimmed white parts only
- 1 pound baby potatoes
- 6 pieces dried red chili peppers
- 8 boneless skinless chicken thighs, cut into large pieces
- 3 tablespoons red curry paste
- 1 ½ tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 ½ cans (22 oz.) light coconut milk
- Heat the coconut oil in a large Dutch oven over medium-high heat. Add the shallots and sauté until starting to brown. Add in the lemongrass and sauté with shallots another 2 minutes. Toss in the baby potatoes and dried chili peppers and stir. Stir the chicken thighs together with the sautéed vegetables. Add in the red curry paste, curry powder, turmeric powder and coat the chicken well. Add in coconut milk and bring to a boil. Cover and simmer for 15-20 minutes until chicken is tender and the potatoes are done. Remove lemongrass stalks and chili peppers before serving.
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Pants feeling snug after the holidays? No worries! This is a very yummy Asian Chicken and Vegetable Salad recipe that we borrowed from fellow Atlanta food blogger Shannon Marsh with Happily Edible After. Made with tons of healthy veggies, this salad has a nice crunch from the fresh ingredients and chopped cashews. The best part is the dressing, made with fresh, creamy cashew butter from Georgia Grinders! Love sharing recipes with our fellow food bloggers! Happy, Healthy New Year to all!
Georgia Grinders homemade cashew butter adds a wonderful flavor to the salad dressing.
- 1 roasted chicken, cooled and shredded
- ½ green cabbage, shredded
- ⅓ red cabbage, shredded
- 2 large carrots, grated
- ½ bunch kale, shredded
- 1 cup yellow bell pepper, ½-inch pieces
- 1 cup red bell pepper, ½-inch pieces
- ½ cup roasted, chopped cashews
- Your favorite greens
- ½ cup Georgia Grinders Creamy Cashew Butter
- 2 Tablespoons rice vinegar
- 4 Tablespoons lime juice, fresh
- 1 teaspoon fish sauce
- 3 Tablespoons soy sauce or tamari
- 1½ Tablespoons sugar
- 1 large garlic clove, minced
- 1-inch ginger root, peeled and minced
- 1-2 Tablespoons Sriracha
- ½ teaspoon sea salt
- 3 Tablespoons warm water
- In a large bowl, gently mix the cabbages, carrots, kale, and bell peppers. Set aside.
- To make dressing: place all dressing ingredients into a medium bowl and whisk until smooth. Taste and adjust seasoning to your liking.
- In a large bowl, mix the shredded chicken with enough of the dressing to lightly coat the meat. Set aside. If not serving right away, refrigerate your veggies and your chicken and remaining dressing.
- To serve: scatter some of the mixed greens on a platter. Mix together the veggies and the chicken, tossing with remaining dressing. Place chicken salad on top of the mixed greens, scatter on roasted cashews.
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