Scallops and Roasted Pepper Chutney

Source: www.suvir.com
Course: Dinner
Preperation time: 15min
Cooking Time: 50min
Serves: 8

  Edit My Recipe Print


Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
1/2 Teaspoon Garam Masala 0 0 0 0 0 0 0 0
1 Tablespoon Ginger Root, Peeled and Grated 0 0 0 0 0 0 1 1
1 1/2 Tablespoon(s) Coconut Oil(s) 0 0 0 0 3 3 22 22
2 Fresh Lime Juice 0 0 1 1 0 0 3 3
1 Teaspoon Cayenne Pepper 0 0 0 0 0 0 1 1
1/4 cup Coconut Milk(s) 0 0 0 0 2 2 17 17
1 Teaspoon Ginger, Grated 0 0 0 0 0 0 1 1
1/2 Tablespoon Extra Virgin Olive Oil 0 0 0 0 2 2 14 14
4 Teaspoon(s) Red Pepper 0 0 1 1 0 0 3 3
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/4 Pinch Cayenne Pepper 0 0 0 0 0 0 0 0
1/2 Teaspoon Cracked Peppercorn 0 0 0 0 0 0 0 0
16 Pound(s) Scallops 109 109 29 29 4 4 626 626
1 Fresh Onion 1 1 11 11 0 0 47 47
Total: Approximate Nutrition Info, Per Serving: 111 42 11 736
Start a Free Trial to Unlock Nutrition Information

Instructions

Place olive oil, garlic, ginger and cayenne in bowl. Add the scallops and turn to coat. Refrigerate while you make the chutney.

To make the chutney: 
  1. Set an oven rack at the upper-middle position and neat the broiler to High. P
  2. lace the peppers, onion and ginger on an aluminum-foil-lined baking sheet and broil for 15 minutes, turning often, until all sides of the vegetables and ginger are charred (you may need to remove the ginger before the peppers and onion). 
  3. Place them in a large bowl and cover for 30 minutes. 
  4. Peel the charred skin from the pepper and onion and trim the blackened skin from the ginger. 
  5. Place peppers, onion and ginger, along with cream lime juice, salt, cumin, pepper, garam masala and cayenne in food processor and pulse until smooth.
To cook scallops: 
  1. Warm a large skillet over medium-high hear for 2 minutes. 
  2. Add the butter or coconut oil and heat for 1 minute. 
  3. Add enough scallops to fill the skillet and cook until they’re browned, about 2 minutes (without moving). 
  4. Flip the scallops over and brown other side. 
  5. Place scallops on serving platter and cover to keep warm and cook remaining scallops. When all of the scallops are cooked, discard all but 2 T. of fat from the skillet and add the chutney. 
  6. Bring to a boil, reduce the heat to medium-low and simmer for 2 minutes. 
  7. Pour over scallops and serve. 
Visit www.suvir.com for the full instructions.

Notes


Save

Customize Your Own Paleo Diet Meal Plan In Minutes

Your favorite paleo recipes at your fingertips so you can:

  • Save & Organize Your Favorite Recipes
  • Automatically create shopping lists
  • Nutrition Info on all recipes

Start My Free Trial
Take a Tour