If you made my Bang Bang Shrimp (see recipe here) from the other night, you’re going to go nuts for these Bang Bang Scallops! You may recall that I tested this recipe with Chicken and Shrimp, Shrimp and Scallops. I have to say that Scallops were by far my favourite! Then again, I’m just a sucker for mollusks. The original inspo for this recipe comes from the Bang Bang Chicken and Shrimp at The Cheesecake Factory. I recently found out that the restaurant chain is opening a location in Toronto and it got me thinking of all the times I ate there with my grandparents. It was a favourite spot of ours before they passed. I won’t lie, the Cheesecake Factory version definitely packs a caloric-punch and you usually need a nap afterwards. Rest assured, my version of Bang Bang Scallops (or Bang Bang Shrimp, for that matter) keeps things light without sacrificing an ounce of flavour. It’s also very easy to make! Just thought I’d add that in there 😉
More Bang for your Buck!
I should point out a few minor differences that I think give this Bang Bang a bit more, well, BANG! Of course, scallops are used instead of shrimp. Depending on your personal preference that may be a good or bad thing? I think this dish tastes best when its spicy so maybe be more generous with the cayenne! The real epiphany was the last-minute decision to garnish the finished dish with TOASTED coconut. Why didn’t I think to do this the first time around? I have no idea! Maybe a momentary brain fart? Who knows!? Who cares!? The important thing is that I learned from my mistakes and now everyone gets to benefit from it! Trust me, toasted coconut is a thing of beauty and I’ve been putting it on everything lately!
I hope you like this recipe and be sure to let me know what you think in the comments below!
Bang Bang Scallops – Whole30, Paleo
INGREDIENTS: (serves 4)
1 package 20/30 bay scallops
1 red bell pepper – diced
½ red onion – diced
4 cloves garlic – minced
½ tsp cayenne pepper (or more depending on preference)
1 tsp paprika
1 tsp garlic powder
4 tbsp shredded dried coconut
salt and pepper
2 tbsp avocado oil
1 tsp ghee
1 cup coconut milk
½ cup stock (chicken or fish)
fresh parsley – finely chopped – for garnish
- Add 2 tbsp shredded coconut to a cool non-stick skillet. Set over medium-low heat and dry-toast the coconut until golden brown. Transfer to a bowl and set aside.
- Rinse and pat scallops dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
- Heat avocado oil in a stainless-steel or non-stick skillet over high heat. Carefully lay the scallops flat in the hot oil and sear 2-3 minutes per side or until slightly blackened.
- Transfer cooked scallops to a bowl and set aside.
- Reduce heat to medium and add ghee to the skillet. Add the garlic and onions and stir-fry 2 minutes while scraping any brown bits off the bottom of the pan with a wooden spoon. Add red pepper and stir-fry an additional 3 minutes.
- Deglaze the skillet with stock – simmer 2 minutes. Again, be sure to scrape any browned bits on the bottom of the skillet.
- Add coconut milk and simmer for 4-5 minutes or until sauce has reduced by 1/4. Add 2 tbsp shredded coconut and stir to combine. Cook an additional 2 minutes.
- Return scallops to the skillet and toss with the sauce. Garnish the skillet with chopped parsley and toasted coconut. Serve directly in the pan alongside cauliflower rice (See Cauliflower Rice Recipe Here), mashed potatoes, or mashed cauliflower.