Tag Archives: Scallop

Easy Thai Coconut Curry Scallops with Jasmine Rice – Paleo, Gluten Free, Dairy Free

Easy Thai Coconut Curry Scallops with Jasmine Rice

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerA friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerTo make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerNext I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerAfter sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerI made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerLook at you cookin’ delicious healthy thai food. You friggin’ rock!

thai coconut curry scallop jasmine rice paleo gluten free carrot lime ginger

Easy Thai Coconut Curry Scallops with Jasmine Rice - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
Serves: 4
Ingredients
  • 1 pound large scallops
  • ½ cup chopped shallots
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped fresh basil
  • 3 large carrots cut into matchsticks
  • 2 large limes
  • 2 Tablespoons minced or grated peeled fresh ginger
  • 2 Tablespoons fish sauce
  • 1 Tablespoon coconut oil
  • 4 teaspoons Thai red curry paste
  • 2 teaspoons chili garlic sauce (I used sriracha)
  • 1 can full fat coconut milk
  • pinch salt and pepper
  • Optional: ¼ cup chopped peanuts
Instructions
  1. Chop all your veggies and herbs first.
  2. Finely grate zest from one of your limes. Using the remainder of the lime, squeeze 2 Tablespoons. Cut second lime into wedges for garnish.
  3. Heat coconut oil in large saucepan over medium-high heat. Add chopped shallots, carrots and minced ginger; saute until shallots are tender and carrots soften, about 5 minutes.
  4. Stir in curry paste, sriracha, coconut milk, fish sauce, lime peel zest and 2 Tablespoons lime juice. Simmer gently, stirring often for about 5 minutes.
  5. Sprinkle scallops with a pinch of salt and pepper on both sides. Add scallops to curry sauce.
  6. Return heat to a gentle simmer and cook just until scallops are opaque in center, 5 to 6 minutes.
  7. Gently stir in cilantro and basil.
  8. Serve over your favorite rice. I used jasmine but you could use brown rice or even quinoa.
  9. Garnish with sliced limes.
  10. Optional: sprinkle with chopped peanuts

Delicious Paleo Seafood Paella

Delicious Paleo Seafood Paella

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimpI love a challenge. So while I’m planning my recipes for the week I will ask the hubby if he is in the mood for any particular meal. Of course he didn’t pick something easy like salad, he picks paella. Thanks hubby. Challenge accepted.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimpOf course I wasn’t going to make the traditional paella that is made with rice. Since I replace rice with quinoa in my other recipes like paleo “faux” fried rice, I knew it could be done. The secret is in the spices. I found this awesome recipe on www.skinnyms.com as a great starting point.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

Since quinoa is so versatile and absorbs any seasoning or flavoring you incorporate into it, I was pretty sure this would work. Off to the laboratory (kitchen) I went.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

We used shrimp and sea scallops for the protein but by using quinoa, the protein levels gets kicked up even more! Quinoa is just so super awesome. I could eat it every day (and almost do).

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

Delicious Paleo Seafood Paella
 
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Author:
Recipe type: Paleo, Protein, Gluten Free
Serves: 6
Ingredients
  • 1 sweet vidalia onion, diced
  • 1 teaspoon minced garlic (I use the kind from a jar)
  • 2 tablespoon olive oil (separated)
  • 1½ cups dry quinoa, rinse well if not using the already rinsed kind like I do
  • 6 cups chicken broth
  • ¼ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • ½ teaspoon saffron threads (optional, Tumeric)
  • ½ teaspoon Spanish paprika (can sub with regular paprika and a dash of cayenne pepper)
  • ½ teaspoon black pepper
  • Kosher or sea salt to taste
  • ½ cup sliced roma tomatoes
  • 1 red bell pepper, cored, seeded & membrane removed, diced small
  • 1 cup frozen green peas
  • 3 teaspoon seafood seasoning - separated (2 teaspoons and 1 teaspoon)
  • 1 pound large shrimp, peeled and deveined, thawed
  • 1 pound sea scallops, thawed and rinsed
Instructions
  1. Before starting anything, place the shrimp and scallops in a bowl, sprinkle with 2 teaspoons of seafood seasoning, mix it around so all of the seasoning touches everything. Place in fridge until ready to use.
  2. Start your quinoa. I use the pre-rinsed kind but if you don't, make sure to rinse your quinoa so it doesn't have any bitterness.
  3. Put 1½ cups of uncooked quinoa and 3 cups of chicken broth in a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer, add ½ teaspoon of saffron threads, spanish paprika, black pepper, a dash of salt and cover. Cook for 15 minutes, stirring every 4 or 5 minutes.
  4. While the quinoa is cooking, in a LARGE skillet (I used a heavy cast iron one), heat 1 tablespoon olive oil and saute your diced onion for about 5 minutes, stirring occasionally.
  5. Once your onion has been sauteed add another tablespoon of olive oil, garlic, red pepper flakes, red bell pepper and tomatoes, stir and continue to saute for 3 or 4 minutes.
  6. Add quinoa, 3 cups chicken broth and bay leaf to the onion mixture and stir to combine. Sprinkle with the other ½ teaspoon of saffron threads, 1 teaspoon seafood seasoning and a dash of salt. Bring to a boil then reduce to a low boil and cover for 10 minutes.or until the liquid has been absorbed.
  7. Add peas, shrimp and scallops. Sink them down into the quinoa mix so that the seafood is surrounded by the quinoa. Cover and continue cooking for 5 minutes. Turn off heat and let stand for 10 minutes while still covered.
  8. Remove bay leaf and serve.

 

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

spicy thai scallop chili pepper garlic protein sea peanut onion

I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.

I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
 
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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Author:
Recipe type: Seafood, Protein
Ingredients
  • 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**
Instructions
  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**

 

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