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  • Writer's pictureMichelle Gonzales

Sweet Chili Scallops

I am not a huge seafood fan, but I do love some shellfish! This scallop recipe is great with our 'Asparagus, Green Bean, & Mushroom Vegetable Melody'.

The balance between the chili powder and the Desarono brings a sweet and smoky spice flavor to the scallop which is a match made in heaven. With a zesty finish at the end, this is truly a savory dish with a refreshing kick.

Courtesy of Bing Images

Along with our vegetable melody, I also like to pair this dish with some brown & wild rice.


1 tbsp unsalted butter

1 Ib of scallops, cleaned

1/2 tsp chili powder

1/2 tsp sea salt, plus a pinch for the pan sauce

1 tsp lemon zest

1/2 tsp lime zest

1 tsp avocado oil

3 tbsp freshly squeezed lemon juice (this is about 1 medium lemon)

2 tbsp freshly squeezed lime juice (this is about 1 small lime)

2 tbsp Desarono

3/4 cup brown & wild rice (mixture)

3/4 cup vegetable broth

Directions For Brown & Wild Rice Mixture

I prefer to cook my rice in an Instapot. Not only does this make cooking rice much easier, but also allows you to be hands-off while cooking the rest of dinner.

  1. Drizzle olive oil in the bottom of the cooker.

  2. Add your brown & wild rice and your vegetable broth.

  3. Cook for the length of your wild rice (20 minutes).

I like to use homemade vegetable broth . . . so much more flavor!

Directions For Scallops

  1. Dry the scallops with a paper towel very well. Season the scallops evenly with chili powder, sea salt, lemon zest, and lime zest. Drizzle the scallops with avocado oil. Allow the scallops to marinate for about 5 minutes.

  2. While the scallops are marinating, heat a large stainless steel pan over high heat. Add the butter and cook until the butter is melted and just beginning to brown. Add the scallops and cook until a deep golden brown, about 2 minutes. Flip the scallops over and cook until a light golden brown, but still soft to the touch, about a minute. Remove the scallops to a plate.

  3. Add the lemon juice, lime juice, and Desarono and cook until the alcohol cooks off. Season with a pinch of sea salt and drizzle the sauce over the scallops.

  4. Enjoy!


I lay my scallops on a bed of rice before drizzling the sauce over them. Then you can either add your vegetables on top or to the side, whichever you prefer. My husband prefers his vegetables on the top while I prefer mine on the side.

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