Rich in flavour and loaded with nutrients, Shakshuka is one of the best quick & easy crowd-pleasing recipes out there. Traditionally made with eggs, the rich tomato base also pairs well with white fish and seafood, like scallops!
This spicy scallop shakshuka dinner can be made in one pan and will have dinner on the table in less than 30-minutes.
Isn’t seafood bad for the environment?
Overfishing and the depletion of fish stocks have created growing concern about the sustainability of fishing. However, major nutrition guidelines still recommend consuming seafood because it contains vital nutrients, such as protein, omega-3s, B vitamins, and minerals like iron and selenium. When shopping for trustworthy seafood, try to choose options that have the MSC blue fish label (see below).
Did you know that the global rate of fraud and mislabelling in the seafood industry is 30%?! The MSC blue fish label indicates that the seafood is traceable from ocean to plate and has a less than 1% chance of being mislabelled. MSC certification is a globally recognized sustainable seafood program that has high standards and annual audits on it’s certified fisheries. Watch for the MSC label to ensure that you are making the best choice, and visit msc.org for more information.
Spicy Scallop Shakshuka
Not only is this recipe photogenic and sure to impress whoever you’re feeding, but it’s also incredibly easy and nutritious.
Spicy Scallop Shakshuka
- Frying Pan
- 2 tbsp butter
- 8-10 scallops MSC certified
- 4-5 tbsp olive oil
- 2 shallots finely chopped
- 2 red peppers finely diced
- 2-3 cloves garlic crushed
- ½ tsp cumin
- 1 tsp smoked paprika
- ½ tsp crushed red chillies
- ½ tsp dried cilantro
- 1 can diced tomatoes 16 oz
- 2 tsp maple syrup
- Salt & pepper to taste
- Parsley chopped, optional
- Thaw scallops and pat dry with a paper towel. Season both sides with salt.
- Heat 2 tbsp of olive oil over medium heat.
- Add the scallops and cook each side for 2-3 minutes or until golden brown.
- Add 1 tbsp of butter to the hot pan with the scallops and use a spoon to drizzle butter over the top of the scallops.
- Finish with black pepper and transfer to a plate.
- In the same pan, add 2 tbsp of olive oil and your chopped scallops and red peppers. Cook for 2-3 minutes or until soft, then add the garlic and cook for 1 minute.
- Add all the spices and cook for 1-2 minutes until fragrant.
- Add the can of diced tomatoes and stir. Reduce heat to low-medium and cook for 10-15 minutes, stirring every couple minutes.
- Add maple syrup, salt, and pepper and stir. Place the scallops into the shakshuka a couple inches apart from eachother. Cook for 5 more minutes to reheat the scallops.
- Scoop into shallow bowls, top with fresh parsley, and serve with a crusty white bread.