5-Spiced Scallops with Potatoes
Serves 220 mins prep20 mins cook
Delicious scallops seasoned with Chinese 5-spice, served with sweet chili potatoes and a side of spicy sriracha ketchup. This meal is perfect for a relaxing Sunday dinner and is both paleo and gluten-free.
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What you need
Instructions
1: Pat dry the scallops and season with salt and pepper, then refrigerate for about 20 minutes. 2: Pat scallops dry again, then season with Chinese 5-spice, garlic powder, and paprika. 3: Heat ghee over medium high heat, add scallops leaving spacing between them. 4: Sear scallops for 2 minutes on each side, then remove and top with chopped chives. 5: Slice red bliss potatoes and toss with olive oil, salt, pepper, and sweet chili sauce. 6: Air fry potatoes at 400°F for about 10 minutes, flipping halfway, or roast them in the oven. 7: To make the sriracha ketchup, mix organic ketchup with sriracha to taste.View original recipe