This was such a bright and fun dish to make. Not to mention the flavors all melt in your mouth and make each bite so exciting.
– 1 cup of cooked rice (cooked as directed by box)
– 1 lb of fresh (not frozen) bay scallops
– 1/2 an onion, finely chopped
– 3 cloves of garlic, minced
– 2 small bell peppers, sliced thinly
– 2 links of Field Roast Grain Meat Company’s Vegan Chipotle Mexican sausage
– 1/3 cup of white wine
– 1/2 can of corn, drained
– 1 cup of fresh spinach, roughly chopped
– 1 large tomato, finely chopped
– 1.5 teaspoon of cumin
– 1.5 teaspoon of chili powder
– salt and pepper to taste
– small bunch or 1/3 cup of fresh cilantro (stems included)
– 2 avocados
– 1 small container of plain non-dairy yogurt
– 2 limes
In a food processor or large blender, combine both avocados, the juice of 1 lime, the fresh cilantro, and non-dairy yogurt. Blend on high until you achieve a creamy consistency. ***This can be made ahead of time and placed in the fridge until ready to garnish and serve.
In a large skillet, on medium/high heat, add 1 tablespoon of olive oil. When hot, add 2 cloves of minced garlic and your chopped onion. Allow garlic and onion to cook down for 1-2 minutes, then add in your sliced bell peppers and your sliced vegan sausage. Let peppers and vegan sausage to cook for another 2-3 minutes, then add 1/3 cup of white wine. Allow the wine a few minutes to cook let the alcohol cook out, then add in your drained corn and spinach. Add 1 tsp of cumin and chili powder and salt/pepper to taste. Then saute until the spinach is wilted into your veggies. Finally, add in your chopped tomatoes and turn the burner to low. While the sauteed vegetable mixture is warm, fold in your cup of cooked rice. Continue to mix until the rice is completely coated and folded in, then remove from heat. Pour rice onto your favorite platter and top with your pan seared day scallops. Then put dollops of your bright and citrusy avocado crema on top, leaving the rest to put in a small bowl on the table.
Pan Seared Bay Scallops:
Place fresh scallops in a large bowl and coat with 1/2 tsp of cumin and chili powder. Toss scallops until lightly coated on both sides. Then, in a large skillet on medium/high heat, pour 1 tbs of olive oil. Then add 1 of your minced cloves of garlic. When hot, place your scallops in the skillet. Let cook for about 2 minutes on the first side, then flip for an addition 1-2 minutes. ***However, depending on the size of your scallops you will need to adjust your cooking time. Scallops cook rather quickly, so I suggest you cook them last so they do not get overdone or chewy.