Swoon, Seared Scallops on Baked Rice Stick in Ginger Beer Broth! This Asian-inspired recipe might make your guests think they’re dining in a fancy restaurant, but it’s surprisingly fast and easy. I love to use Sea Scallops in my recipes, they are elegant in a “small plate” sort of way, yet satisfyingly meaty as a full meal. Plus, they are extremely speedy to prepare and are a great source of lean protein with just 112 calories, 1 gram of fat, 23 grams of protein and Omega 3s for 100 grams of scallop (about 4 fairly large ones).
You can find scallops in your market’s seafood department, but I prefer the Sea Scallops from Sizzlefish.com. They source scallops from the North Atlantic and pick only the best — they are off the hook, crazy good and convenient dry-packed, flash frozen in individual portions, and shipped straight to my door. No water or chemicals are added, I just get the rich flavor of unadulterated scallops that I can enjoy so many creative ways.
I was inspired by the deep-fried rice stick that you so often get in Thai food joints – I wondered if there was a healthier way to prepare it. So, I brushed the dry noodle bundles with Coconut Oil Infusions -Garlic from Ellyndale (a gourmet food line from Now Foods that includs cooking and finishing oils) and baked at 350F degrees for 20 minutes – it worked! They were a tiny bit toothy, but once simmered back into the ginger beer reduction, the result was divine!
Heat oven to 350 F degrees. Brush tops and bottoms of uncooked rice stick (noodle) bundles with coconut oil. Place on baking sheet and back for 18 to 20 minutes, flipping halfway through, until golden brown. Remove from oven and set aside on paper towel to absorb any remaining oil.
Add 1 tablespoon olive oil to skillet and saute shallots over medium-high heat, stirring constantly, until caramelized. This will take 3 to 4 minutes, add garlic in last remaining minute. Remove a few caramelized shallots from skillet and set aside for garnish.
Add ginger beer, soy sauce and red onion flakes to skillet with cooked shallots. Cook over medium until boiling, add baked rice stick nests and then reduce heat to low and simmer for 4 to 5 minutes, flipping rice nests over halfway through. Cook scallops while this is finishing.
To cook scallops, add remaining 1 tablespoon coconut oil to a small skillet and bring to medium-high heat. Add scallops to skillet and sear on one side for approximately 3 minutes or until browning and releasing to flip. Flip scallop over and cook an additional 1 ½ minute. Season with coarse sea salt, if desired.
To serve, add half of ginger beer broth to shallow bowl, add two rice stick nests and four scallops. Garnish with green onions. Repeat for remaining serving.
My fresh and fit recipe for Strawberry, Jicama & Jalapeno Confetti Salad is truly an edible rainbow. Strawberries, papaya, pineapple, jalapenos, cilantro and jicama mingle together with a limey dressing – it’s so utterly utopian, the chances of seeing a unicorn run by increase with every spoonful.
Of course, you could eat this fruit salad alone, but it’s also amazing as a salsa on fish tacos – or with my dinner tonight, Cumin-dusted Seared Sea Scallops. Scallops are so easy to prepare, it’s almost ridiculous. Get your oiled skillet really hot, pat on some spices and then sear for just a couple minutes each side is turning crispy golden brown and the flesh is still just slightly translucent in the center. Pan to plate in less than five minutes!
I’m a big fan of the scallops from Sizzle Fish. Plump, natural sea scallops from the North Atlantic (flash- frozen and packaged in individual serving packs of 4 scallops) are shipped right to my door! No shopping in a busy supermarket and five minutes of cooking – it’s the easiest way ever to get your muscle-making protein.
Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad
It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.
In medium bowl, add all diced fruit, red onion, and jalapeno.
In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.
Add oil to skillet and heat to medium-high.
Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
Cook for approximately 1 1/2 to 2 1/2 minutes per side (depending on thickness). Scallops should be crusty golden brown on top and bottom and still a tiny bit translucent in the center (because the will still cook a bit once removed from pan).
Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.