Spicy Scallop Shakshuka
An easy, nutritious, and delicious crowd-pleasing recipe.
crushed red chillies
Salt & pepper
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.
Shakshuka is a great recipe for squeezing in extra vegetables. I love grating in carrots or adding in chopped spinach or broccoli. Great creative!
Dinner, Mediterranean, Spicy