Paleo-Friendly Meals: Thai-Inspired Scallops in Coconut Broth

Soup, soup, soup. I could eat it all year round. Not only does it make your tummy warm and happy inside, but it is a one pot meal! Fewer dishes for me to wash = happiness.

But dadddddddddddd..............

But dadddddddddddd…………..

┬áHungry for something different? This is the recipe to try! Here we go…
100_1745 Gather your ingredients: Scallops, orange bell pepper, garlic, ginger, scallions, basil, limes, chicken stock, coconut milk, butter, s&p.100_1746 How pretty does that look?! This recipe actually calls for small scallops, but my supermarket only had the large ones so I sliced them in half. Honestly, I’m not sure if that’s the right thing to do by culinary standards, but the scallops still tasted nice. Thinly slice the bell peppers, scallions, and basil. Mince the garlic and ginger.
100_1747 Salt the scallops lightly on both sides.100_1748 Melt the butter in medium pot over medium-high heat.100_1751 Toss in the ginger and garlic. Saute for about 1-2 minutes.100_1752 Add the scallops and saute 2-3 minutes.100_1755 Add the bell peppers, scallions, chicken stock, and coconut milk.100_1756 Bring to a gentle boil. 100_1758 Remove from the heat and add the rest of the ingredients. 100_1760 Serve immediately. This makes three nicely sized servings. I intended to bring these to work for lunch, but I quickly learned that this does not warm well. The scallops get very rubbery in the microwave, but the flavor is still there.

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Paleo-Friendly Meals: Thai-Inspired Scallops in Coconut Broth

Total Time: 20 minutes

Number of servings: 3

Per Serving 321 calories

Fat 21 g

Carbs 19 g

Protein 18 g

3


Ingredients

  • 1 tablespoon butter
  • 1 tablespoon finely chopped fresh ginger
  • 2 garlic cloves, minced
  • 1/2 lb scallops
  • 1 - 13.5 oz can coconut milk
  • 2 cups chicken stock
  • 1 orange bell pepper, sliced into thin strips
  • 2 scallops, thinly sliced
  • Juice of 2 medium limes
  • 1/4 cup finely chopped basil

Instructions

  1. Melt butter in a medium pot over medium-high heat.
  2. Saute ginger and garlic for about 1 minute.
  3. Salt the scallops and add to the pan. Saute 2-3 minutes.
  4. Add coconut milk, chicken stock, bell pepper, and scallions. Bring to a gentle boil.
  5. Remove from heat. Stir in lime and basil.

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