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  • Writer's pictureMaya Levin

Spicy scallops in creamy tomato sauce, on a bed of riced veggies topped with bacon.

Updated: Mar 29, 2019

Ingredients: 2-4 large tomatoes, coconut cream, scallops, bacon, riced veggies.

To create this dish you'll need two pans. One to make riced veggies, the other for the scallops.

I started by making the tomato sauce. It is as simpler than it sounds - all you need is 2-4 large tomatoes cut in half. Using a grater and a medium size bowl grade to tomatoes and discard the skin.

Pour into the pan and bring to boil. turn the heat down to med-low and simmer to evaporate the water (for about 20 minutes). Once most of the water is gone add the coconut cream. The amount depends on how creamy you like your sauce, you can even omit it for a lighter version of the dish. Season (salt, pepper, garlic powder, parsley and chilli or white pepper if you'd like to add some heat) and let the sauce simmer for about 5 minutes to let the spices release the flavors.

Meanwhile use the other pan to make the "rice" base for the creamy scallops. I like to use ghee and basic seasoning (in this case even that is not necessary because the sauce will provide all the richness). Toss oh a heated skillet on medium heat and stir occasionally for even cooking.

Once the sauce is ready, move to the side of the pan and turn the heat up. Sear the scallops with a little ghee (or avocado oil, but the ghee will provide a reacher creamy taste). Once both sides are brown turn the heat back to med-low and mix with the sauce.

Cook for only 1-2 minutes longer. Be careful as scallops are easy to overcook.

Meanwhile remove the riced veggies from the pan and prep on a plate. Use that pan to heat the bacon crumbs on low. I always have cooked bacon the fridge, I make crumbs too, as they are a great topping to soups, salads or stews.

Once scallops are ready put on top of the "rice", top with bacon and enjoy :)

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