Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Prep time
Cook time
Total time
Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Recipe type: Seafood, Protein
  • 1 lb. sea or bay scallops, whatever your preference
  • 1 tablespoon coconut oil (can sub with olive oil)
  • 1 tablespoon arrowroot starch/flour (can sub with cornstarch)
  • 14 ounces vegetable broth
  • 1 - 1½ tablespoons chili sauce (use 1½ if you like a lot of spice)
  • 2 tablespoons creamy peanut butter (can sub with almond creamy almond butter)
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • dash of salt and pepper
  • **Optional: crushed roasted peanuts**
  1. In a small bowl combine arrowroot starch, vegetable broth, chili sauce and peanut butter. Whisk until combined and smooth. Set aside.
  2. In a large skillet heat oil of choice and add scallops.
  3. Heat scallops on both sides until no longer opaque. Once heated, remove from skillet with a slotted spoon and set aside.
  4. Using the same skillet and whatever liquid is left in the skillet, add diced onions, salt/pepper and garlic. Saute for 3 - 5 minutes.
  5. Add peanut butter mixture to skillet and bring to a boil and stir for a couple of minutes until the mixture starts to thicken.
  6. Once thickened up a bit, reduce heat to a simmer and add scallops.
  7. Cover and simmer for 3 - 5 minutes.
  8. Serve over bacon brussel sprouts.
  9. **Optional: top with crushed peanuts**
Recipe by at http://theorganicrabbit.com/spicy-thai-scallops-brussel-sprouts/