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.
Baby, it’s cold outside! Warm up your tootsies with this super easy Pumpkin Coconut Soup! I literally made this in 30 minutes! Need I say more? There are so many fragrant spices in this recipe, plus the sweetness from the pumpkin purée and a dash of brown sugar combined with the heat from the Thai chili pepper is so incredibly satisfying! It’s seriously healthy too, no fat in this bowl of goodness! Pair it with a nice glass of wine (or whisky) and you’ll be warming up in no time!
Pumpkins really work wonderfully in this comforting bowl of soup!
Toast the raw pumpkin seeds with a sprinkle of salt and sriracha seasoning!
- 2 tablespoons virgin coconut oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, peeled and grated
- 1 red Thai chili pepper, seeded and finely chopped
- 1 teaspoon yellow curry powder
- ¼ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon Kosher salt
- 2 cups low sodium chicken stock (or vegetable stock)
- 1 cup light coconut milk
- 2 15 oz. cans pumpkin purée
- 1 tablespoon dark brown sugar
- ⅛ teaspoon black pepper
- Dollop of low-fat sour cream
- Toasted sriracha pumpkin seeds for garnish (recipe below)
- Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
- Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.
- To make the toasted sriracha pumpkin seeds:
- Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
Shop products featured in this recipe:
After I made this recipe my house smelled amazing! The aromas of the Chinese Five Spice combined with the garlic and pork almost made my dog go out of his freaking mind! I couldn’t wait to dig into this dish. The pork is so unbelievably tender and the sauce seals the deal! Serve it with your favorite rice and a veggie. Use the leftovers for sammies or soup. (Will be posting that soon also.) Dig into this tasty tenderloin!
- ½ cup reduced-sodium soy sauce
- ¼ cup rice vinegar
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, crushed
- 2 teaspoon Chinese five spice powder
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons light brown sugar
- 1 ½ teaspoons sesame oil
- 4 green onions, sliced and divided
- 1 teaspoon corn starch
- 1 (1.25 lb.) pork tenderloin, trimmed of fat
- In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
- Place the pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
- When ready to cook, preheat oven to 375 degrees. Remove pork from refrigerator and let it get to room temperature. Heat a heavy cast iron pan or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes. Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let rest for 5-10 minutes before slicing. Meanwhile, bring the reserved marinade to a boil and thicken sauce for 2 minutes on low heat. Pour sauce over the pork. Sprinkle pork with the remaining green onions. Serve with your favorite rice.