An Entree & a Side Dish…That Don’t Belong Together


This past week was all sorts of crazy and I was way off schedule.  I really hate being off schedule, I am absolutely a creature of habit! Anyway, I made two dishes that I would like to share; one is a main dish and the other is a dinner side dish.  They don’t go together and were from separate meals but I’m sharing them in the same post anyway! 

Thai Inspired Coconut Curry Lime Scallops 

coconutlimescallops

Thai Inspired Coconut Curry Lime Scallops
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Total Time
45 min
Total Time
45 min
Ingredients
  1. -drizzle of olive oil for the pan
  2. -3 shallots, chopped
  3. -2 tablespoons green curry paste (I couldn't find the red she used)
  4. -2 cups of chicken broth
  5. -1/2 cup of lite coconut milk (from the can)
  6. -1 bag of frozen sea scallops, defrosted (our grocer had closed the fresh section)
  7. -1 bunch of spinach
  8. -juice of a fresh lime
  9. -salt and pepper
  10. -ground ginger
  11. -1/2 cup cilantro leaves, chopped (for garnish)
  12. -2 scallions, sliced (for garnish)
  13. -1 cup cooked quinoa (precook quinoa prior to prep) OR 2 cups of cooked brown rice (what original recipe calls for)
Instructions
  1. 1. In a large pan, heat the oil and add the shallots- cook until they are no longer opaque.
  2. 2. Add the curry paste, making sure to break it up and mix well with the shallots
  3. 3. Add the coconut milk and chicken broth, lime juice reduce and let it simmer
  4. 4. Season scallops with salt and pepper, and then evenly *sprinkle* with ground ginger
  5. 5. Add scallops to the pan and let cook until they are opaque. Be careful not to over cook or they become rubbery
  6. 6. In a separate pan, drizzle a little more olive oil and add spinach. Let the spinach cook down until it is completely wilted, making sure to turn spinach often so that it does not burn.
You might also like:  Baked Escarole Oreganata {Gluten Free, Vegan}
For plating
  1. In a bowl, place quinoa or rice, then put spinach on top. Next, spoon in the coconut curry lime broth along with some scallops. Garnish with cilantro, scallions, lime wedge and a squirt more of lime if you'd like.
Adapted from The Green Chalk Board
The Fit Foodie Mama http://thefitfoodiemama.com/
 
I followed the recipe that I adapted it from pretty closely other than adding some ginger and suggesting the quinoa replace the rice. She also plated it a little bit differently but I can’t take credit for the formula of the recipe. I just had the same idea for flavors (scallops, cococnut, curry and lime) and when I googled it for some inspiration, this is what popped up. I also ironically had spinach sitting in my fridge that I needed to use so it worked out perfectly!

Oven Roasted Brussels Sprouts & Chickpeas
brusselssproutschickpea

My Mom and I served this side dish as part of the Mother’s Day dinner she made. We served it alongside roasted beef tenderloin and mashed potatoes…sooooo good!

Oven Roasted Brussels Sprouts & Chickpeas
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. -1 bag of steamed Brussels sprouts
  2. -1 can of chickpeas
  3. -olive oil
  4. -salt
  5. -pepper
  6. -garlic seasoning blend (I used Tastefully Simple Garlic Garlic)
Instructions
  1. Heat oven to 400 degrees.
  2. Drain bag of steamed Brussels sprouts, pat dry.
  3. Drain can of chickpeas and pat dry then place into bowl with sprouts.
  4. Toss in olive oil, just enough to coat everything.
  5. Season with salt, pepper and garlic seasoning.
  6. Cover a baking sheet with parchment paper.
  7. Even spread the mixture of Brussels sprouts and chickpeas onto the baking sheet.
  8. Place in the oven and bake for approximately 20 minutes or until the chickpeas have turned a golden brown color and the leaves of the Brussels sprouts look crispy.
  9. Plate, enjoy and try not to eat the entire dish by yourself...it's that good!
You might also like:  The Best Gluten Free Blondies Ever {Vegan & Paleo}
The Fit Foodie Mama http://thefitfoodiemama.com/

I used steam in a bag Brussels sprouts simply because it was quick and easy for me. This is the kind of side dish that take minutes to prep but looks fancy when you serve it….I really couldn’t get enough of it!



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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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