Spicy Scallop Shakshuka
An easy, nutritious, and delicious crowd-pleasing recipe.
Equipment
- Frying Pan
Ingredients
- 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
Instructions
Pan-seared Scallops
- 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.
Shakshuka base
- 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.
Notes
Shakshuka is a great recipe for squeezing in extra vegetables. I love grating in carrots or adding in chopped spinach or broccoli. Great creative!