Sunday, June 29, 2014

Southwest Scallops with Zucchini

I recently saw a recipe in Glamour magazine called Grilled Shrimp with Cilantro, Chilies and Lime that was created by celebrity chef Curtis Stone.  It sounded awesome, but I felt like using scallops instead of shrimp (I’ll save my shrimp for Shrimp Quesadillas!), and I didn’t have fresh chilies on hand.  However, that recipe inspired me to create this delicious recipe.  I still might try Curtis’ recipe sometime, but I must say, my recipe turned out quite amazing, healthy and filling!

This meal is particularly delicious when served with Coconut Rice to help sop up the juice.  The sweetness of the coconut goes really well with the sweetness of the scallops.  If you don’t want to eat it with rice, I’d definitely suggest serving it in a bowl since the sauce can be a little runny.

Scallops were particularly delicious in this meal, but they can be pricy.  You could substitute chopped chicken, and it’d still taste good (and save you a few bucks).  However you make it, it’s certain to be one of you favorite, healthy meals!

Southwest Scallops with Zucchini
Serves 2


2 zucchini (chopped into thin circles)
1 small onion (chopped)
8 oz scallops
2 tbsp lime juice
¼ c olive oil
4 oz canned fire roasted diced green chilies
1 oz chopped cilantro
Coconut Rice (optional – get recipe here)


Spray a large frying pan with cooking spray.  Add the zucchini and onion.  Cook and stir until the veggies are cooked through and slightly browned.  If in doubt, taste one!

Meanwhile, if you’re using frozen scallops, defrost them in a bowl of warm water and drain well.

Prepare the sauce.  Mix together the lime juice, olive oil, green chilies and cilantro.  

When the veggies are done, pour the scallops and sauce in the frying pan and stir to combine.  Cook a couple more minutes until the scallops are done.

That’s all, folks.  Serve and enjoy.

Happy eating!

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