Mix the marinade in a bowl. Add the scallops and coat them evenly, and let them sit for 10 minutes or so. Then squeeze some lemon juice on top, stir them a little, and pour them with the marinade into a hot pan. Pan-fry on medium high for just a few minutes on each side. Do not over-cook them or they’ll end up like rubber.

I served these with my Mango Berry Chutney and some Saffron Rice, which was just some jasmine rice cooked with saffron, to which I added some peas at the end.

Saffron Rice:

• 1 cup Jasmine rice
• pinch of saffron
• frozen peas

When the fish is thawed, I cut it into equal sized chunks and marinate it for an hour or so. For this dish the marinade is:

• 1 TB peanut oil
• 2 TB coconut fat (from the top of an undisturbed can of coconut milk)
• 1/2 TB onion powder
• 1/2 TB garlic powder
• fresh ground black pepper
• Aleppo pepper (or red pepper flakes)
• 1 tsp turmeric
• a pinch of paprika
• a pinch of ground coriander
• 2 TB Kecap Manis (known as Sweet Soy Sauce in Indonesia. You can buy it in Asian grocery stores. Here in Boulder we have a great on right on 28th St.)

I mixed up the marinade really well and tossed the fish to evenly coat. Then I let the fish marinate in the fridge for an hour or so while prepping the rest of the meal. When the rice was just about done, I started broiling the fish, flipping it once, for about 5 minutes on each side.

To make Coconut Rice:

Follow instructions for the rice of your choice, but add some coconut milk and fat to the water while it cooks. Super simple and delicious.

I also wilted some fresh spinach in a pan with some peanut oil and a little soy sauce for some greens on the side.

First, bring 2 cups of veggie broth to a boil. Add the rice, stir, lower the temp to simmer, cover, and cook (45-50 minutes, most likely- read your rice instructions if you bought a package). Half-way through your rice cooking, preheat the oven to 375.

Heat a separate saute pan on medium-high and add the chopped onion. When it starts to sizzle, add 1/2 cup veggie broth, bring it to a boil, and soften the onions. Next, add the potatoes and cook until they are just done. Add the beans and spinach and turn off the heat.

In a large bowl, add the eggs, 1 cup veggie broth, olive oil, Worcestershire, onion powder, cilantro, and red pepper flakes. Whisk this well, and add the cooked rice and the onion, potato, bean, and spinach saute. Mix this well and pour into a large Pyrex baking dish. Notice that I do not add extra salt. Veggie broth is loaded with sodium, and the salsa topping has a lot of sodium also, so this dish does not need any more added salt. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Enjoy.