Raspberry Chipotle Scallops and Shrimp

This month I was paired with My Year on the Grill for Taste & Create. I recreated Raspberry Chipotle Sea Scallops, but since I didn’t have the same raspberry chipotle sauce used in the original recipe, I created my own version, which turned out to be pretty good. Also, I made my version with shrimp and scallops as well as a side of coconut basmati rice.

Here is a link to my version of Raspberry Chipotle Sauce.

After I made the sauce, I opened a small can of undisturbed coconut milk and separated the fat from the water. I added the coconut water and a small scoop of fat to the water for my rice. When that came to a boil I cooked some basmati rice. Coconut rice is so good, and it seemed to be a perfect companion to the spicy raspberry chipotle sauce.
Meanwhile, I melted a tablespoon of butter and a tablespoon of coconut fat in a heavy skillet. When that was hot, I added the shrimp first, scallops second, and cooked until just done, moving them around a bit to coat with buttery coconut goodness.

This was delicious and I appreciate the inspiration for this dish, thanks to My Year on the Grill.

Golden Scallops

Despite being a meal with three components, this dinner took little time to make. It is technically quite simple yet tastes somewhat complex.

Ingredients for Scallops:
  • 1/2 TB garlic powder
  • 1/2 TB onion powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • pinch of sea salt
  • 1/2 cup white wine
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
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